Allow the steak to marinate under refrigeration for at least 30 minutes or up to a day, which provides more time for the flavors to meld and deepen. This basic recipe can – and should – be adapted to suit your personal preference and the meal you’re planning.
Changing your sweetener — try an artisanal honey, or palm sugar, as alternatives — changes the steak’s final flavor. If you ordinarily bathe your steaks in a Western-style marinade based on wine, vinegar or Worcestershire sauce, you won’t need to change it much to take advantage of soy’s umami-building prowess.
What is a good soy sauce marinade recipe?
If you’ve never used soy sauce as a marinade outside of Asian food, this basic recipe makes a useful template for experimentation. ● 1 cup olive oil or vegetable oil ● 2 tbsp. Balsamic vinegar ● 1/4 cup soy sauce ● 2 tbsp. Sugar or other sweetener (optional) ● 1 clove of garlic, crushed or minced.
How much steak marinade should I add to my steak?
Just adding a tablespoon or two for every cup of marinade will enhance the beefiness of your steak, without noticeably altering its overall flavor profile.
How long is soy sauce good after expiration date?
Dark soy sauce is more robust in taste and flavor. Light soy sauce is lighter in appearance and milder in taste. Tamari is made with little grain or no wheat. Sweet soy sauce is sweeter and more common in Malaysian and Indonesian cooking.
Does soy sauce ever go bad?
Yes, soy sauce can go bad but it takes a very long time for that to happen. As in several years of keeping the sauce poorly stored. The high amount of salt keeps soy sauce pretty much sterile. So no bacteria may survive there, but mold spores may still survive. They shouldn’t be able to grow and take over the bottle, but they may be present.
So, does soy sauce go bad after expiration date?
One answer is, soy sauce doesn’t easily spoil, but it doesn’t retain quality forever either. An unopened bottle keeps for a couple of years past the printed date, but once you open it, you get about a month of great quality if you leave the condiment at room temperature, and maybe half a year if it’s in the fridge.