Description
Add tons of Asian flavor to almost any kind of meat. fish, shrimp, steak, pork etc with this Asian marinade. An EASY recipe, all made in the food processor!
Ingredients
- 6 cloves garlic
- 2 inches ginger, roughly chopped
- 2 cup green onions, including whites, roughly chopped
- 2 cups cilantro, including stems, roughly chopped**
- 2 teaspoons red pepper flakes (optional)
- 3/4 cup olive oil
- 1/4 cup soy sauce (sub coconut aminos if avoiding soy)
- 3 tablespoons honey
- Juice of 2 limes
- 1 tablespoons sesame oil
- 4 pounds of meat of choice, steak, fish, shrimp, chicken, pork*
Instructions
- Pulse garlic and ginger : Add the garlic and ginger to a food processor, pulse until well chopped.
- Add the greens: To the food processor add the green onions, colantro, and red pepper flakes, pulse until well chopped, but not pureed.
- Add the liquids: Add the olive oil, soy sauce (or coconut aminos). honey. lime juice, and sesame oil to the food processor. Pulse to combine.
- Marinade: Use 1 cup of marinade for every 2 pounds of meat. Add the meat to large ziplock back and pour in the marinade, make sure the marinade coats the meat well. Marinate in the fridge for 30 minutes and up to 48 hours for maximum flavor*.
- Cook the meat: Remove the meat from the marinade and cook it as desired.
Notes
*I imagine any type of meat you like would work well here. The only thing I found is to use a meat that cooks quickly because the marinade will char if it needs to cook for a long time and it wasn’t the good kind of char. For example, chicken breast wasn’t our favorite because it needed to cook longer. A thin steak, cooked rare was a better option. Chicken would work well if you either diced the chicken into bite sized pieces or pounded it so it’s thin and cooked faster. I imagine pork chops, shrimp, and fish would also cook up nicely. I do plan to test these at a later date, I will update the recipe as I test the other types of meat. 🙂
UPDATE 1/10/19: I tried the chicken strips (aka chicken breast cut into thin pieces) and it worked really well. Although, I have to say that we loved it with steak even more. Either way it’s really good! Next time I’ll try some shrimp or fish! 🙂
**If you’re not a fan of cilantro (I don’t understand you people lol), you can omit it completely and just stick with the green onion. There actually wasn’t any cilantro in the original recipe. I just LOVE it!!!!
I had 1 cup of the marinade leftover. I stored it in a jar for up to 1 week and used it on a separate batch of meat.
Prep time does not include hands off time of marinating time or the time needed to cook the meat.
