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My Asian Marinade Recipe is simple, delicious, and an easy way to boost flavor with any of your favorite Asian-inspired dishes! Using only 5 ingredients and coming together in under 10 minutes, my Asian marinade sauce is the perfect way to bring dinner together in a pinch.
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Best Asian Marinade
Using a marinade in the kitchen is the best way to tenderize meat or vegetables, and luckily, it takes no time at all to make! This recipe is versatile and works perfectly as an Asian marinade for chicken, steak, pork, seafood, or vegetables.
You will love how flavorful and juicy protein turns out after marinating in this easy sauce recipe! It even works great as a salad dressing, stir-fry sauce, or as a way to flavor rice or noodles.
When we think of marinades, we tend to think we need to marinate overnight, but that isn't the case with this easy marinade recipe. When you're in a pinch, you can maximize flavor by marinating meat for just 30 minutes in this sauce! So, if you're against the clock, you can still whip up an easy, wholesome, and delicious meal in less than an hour.
Asian Marinade Ingredients
- Soy sauce
- Balsamic vinegar
- Mongolian fire oil - or use regular sesame oil
- Minced garlic
- Lemon juice
How to Make Asian Marinade
- In a bowl, combine soy sauce, balsamic vinegar, Mongolian fire oil, minced garlic, and lemon juice. Stir to fully combine.
- Use as a marinade for beef, chicken, pork, seafood, and any vegetarian options you wish! Enjoy!
Asian Marinade FAQs
Mongolian fire oil is a primary ingredient in this Asian marinade recipe. It is an oil blended with the flavors of ginger, garlic, sesame, onion, and red chili peppers. Don't worry about this adding too much heat - instead, it just adds additional depth of flavor! If you can't find Mongolian fire oil, substitute with regular sesame oil.
For best results, marinate for up to 8 hours, with a minimum of at least 30 minutes. Because of the soy sauce in the recipe, there is no need to marinate overnight.
My recipe for Asian marinade uses regular soy sauce, which does contain gluten. To make this gluten-friendly, substitute traditional soy sauce for tamari or gluten-free soy sauce.
Typically the acid in a marinade will break down the tissue around tougher cuts of meat. In Asian marinade, the soy sauce is what penetrates below the surface, flavoring the meat and making it tender and juicy.
To make a keto-friendly version of this recipe, substitute balsamic vinegar for red wine vinegar and the soy sauce for coconut aminos, which is a sauce made from coconut sap and is a great alternative to soy sauce for both keto and gluten-free meal plans.
Asian Marinade for Chicken
Among the versatility of my Asian marinade sauce, I love using this recipe as an Asian marinade for chicken.
Asian Marinade for Chicken Thighs
- For roasted chicken thighs with Asian marinade, make the marinade as instructed and add 6 bone-in, skin on chicken thighs to the marinade. Seal the plastic bag or airtight container and chill the the refrigerator for 30 minutes or up to 8 hours.
- 20 minutes before you are ready to roast the chicken, remove from fridge and allow to come to room temperature.
- In the meantime, preheat oven to 425℉. Slice 2 small onions, place in a bowl, and season lightly with salt, pepper, and 2 teaspoons of olive oil.
- Place the onions in the bottom of a roasting pan and place the marinated chicken thighs over top of the onions.
- Roast for 1 hour or until chicken thighs reach an internal temperature of 170℉ with an instant read thermometer.
Asian Marinade for Chicken Breasts
- For grilled chicken breasts with Asian marinade, make the marinade as instructed and add 4 boneless, skinless chicken breasts to the plastic bag or airtight container.
- Chill in the refrigerator for 30 minutes or up to 8 hours.
- Allow chicken breasts to come to room temperature before grilling, about 20 minutes.
- In the meantime, heat grill between 425-450℉.
- Grill chicken breasts for about 5 minutes on each side, or until the internal temperature with an instant read thermometer is 165℉.
Asian Beef Marinade
Asian beef marinade is perfect for breaking down and tenderizing cuts of beef traditionally thought of as being tough. Try my Asian marinade with any of my favorite cuts of meat!
Asian Marinade for Steak
- Flank Steak: Flank steak is wide and flat, sometimes referred to as skirt steak. This is the perfect cut of beef to be used in Asian stir-fry or to cut in bite-size pieces and cook in the high heat of a wok.
- New York Strip: Not quite as tender as the prized tenderloin cut of beef, the New York Strip is a fantastic cut to marinade as the lean protein will break down and become even more tender. Simply marinade and grill the New York strip for the perfect Asian steak recipe!
- London Broil: Similar to flank steak, this is cut of beef was made for marinades! I like to roast London broil in the oven until it is the perfect medium-rare (4 minutes per side under a broiler for a 2 pound cut), then slice against the grain and serve on a large platter!
Asian Marinade for Beef Roast
- Chuck Roast: Chuck roast is best when it is given time to cook low and slow, and after it spends some time resting in my Asian marinade sauce, it will turn into a delicious variation to your traditional pot roast.
Uses for Asian Marinade
- Asian pork marinade: This easy recipe makes a great Asian marinade for pork. Try cooking pork chops with it!
- Asian tofu marinade: You can even marinate tofu in this simple sauce recipe.
- Asian marinade for salmon: I personally love marinating salmon with this combination of flavors. It is delicious!
- Asian marinade for shrimp: Try pairing shrimp with this marinade recipe for a delicious shrimp stir-fry!
How to Make Marinade Ahead of Time
Marinades are perfect for making ahead! This easy marinade recipe lasts for up to 2 days in the refrigerator (before being added to any protein). Before using, be sure to give the marinade a good whisk or shake if storing in a jar.
Can you freeze marinade?
Marinades, including this recipe, can last in the freezer between 4-5 months. I like to put the marinade in a freezer bag and lay it flat; this way, I can stack other sauces or marinades on top of it in the freezer.
When ready to thaw, let it thaw in the refrigerator for 24 hours before adding protein to it to marinate. Don't forget to date and label your bag before freezing!
Easy Marinade Recipes
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Easy Asian Marinade for Chicken, Steak, and More
Equipment
- Bowl for mixing
- Whisk or fork
Ingredients
- ½ cup soy sauce for gluten-free, use tamari or coconut aminos
- ¼ cup balsamic vinegar
- 2 Tablespoons Mongolian fire oil or regular sesame oil if you cannot find Mongolian fire oil
- 2 Tablespoons minced garlic
- 2 Tablespoons lemon juice
Instructions
- In a bowl, combine soy sauce, balsamic vinegar, Mongolian fire oil, minced garlic, and lemon juice. Stir to fully combine.½ cup soy sauce, ¼ cup balsamic vinegar, 2 Tablespoons Mongolian fire oil, 2 Tablespoons minced garlic, 2 Tablespoons lemon juice
- Use as a marinade for beef, chicken, pork, seafood, and any vegetarian options you wish! Enjoy!
Notes
- You can use spicy or regular sesame oil in place of the fire oil if you wish, but the Mongolian fire oil does not add any spice itself, if you are concerned about heat levels.
- This marinade makes enough for 4 steaks or 4 chicken breasts. You can easily double the ingredients for more.
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