Teriyaki Steak Marinade

Ingredients

• 120 ml (1/2 cup)low-sodium soy sauce
• 30 ml (2 tablespoons)water
• 38 g (3 tablespoons)brown sugar
• 22.5 ml (1 1/2 tablespoons)Worcestershire sauce
• 30 ml (2 tablespoons)sesame oil
• 20 ml (4 teaspoons)minced garlic
• 10 ml (2 teaspoons)grated fresh ginger
• 30 ml (2 tablespoons)olive oil

Instructions

1. 1

   Mix the marinade

   Put all the ingredients in a bowl and mix until well combined.

2. 2

   Marinate the steak

   Place the steak in a resealable bag or glass container and pour the marinade over it, coating it well. Seal the bag or cover the container, then refrigerate for at least 1 hour; 4–6 hours is preferable.

3. 3

   Cook the steak

   Take the steak out of the marinade and cook it as desired. Discard any marinade left over.

What is teriyaki steak marinade?

Teriyaki is associated with Japanese cooking, where a glossy, savoury-sweet seasoning is used with grilled or broiled foods. This version is a home-style steak marinade, combining soy sauce and brown sugar with Worcestershire sauce, sesame oil, garlic and ginger.

The mixture is quick to stir together, while a few hours in the fridge gives the steak time to take on its flavour. The recipe seasons the meat before cooking; it does not instruct you to reduce the leftover marinade into a glaze.

Nutrition and macros by portion

The nutrition label shows one serving as written: 186 calories, 3g protein, 13g carbs, 14g fat.

The brown sugar supplies most of the marinade's carbohydrates, while sesame and olive oils account for much of its fat; the soy and Worcestershire sauces contribute much of its salt. The steak is the main source of protein in the meal. Pair a serving with vegetables and a sensible portion of rice for a more balanced plate.

Why these ingredients work

Soy and sugar: Low-sodium soy sauce provides the salty, savoury base, while brown sugar adds sweetness. Water loosens the mixture so it can coat the steak.

Sauces and oils: Worcestershire sauce adds a tangy savoury note. Sesame oil brings a distinct toasted aroma, while olive oil rounds out the marinade.

Aromatics: Minced garlic and freshly grated ginger give the mixture its sharp, fragrant edge. Grating the ginger helps it disperse through the liquid.

How long to marinate

Timing: Refrigerate the steak for at least 1 hour, with 4–6 hours preferred. Keep it sealed or covered while it marinates.

Before cooking: Remove the steak from the marinade and discard the used liquid, as the method directs. Cook the meat using your chosen method; the recipe does not specify a cooking time or doneness.

Choosing a container

Resealable bag: A bag makes it easy to coat the steak evenly; press out excess air before sealing it. Turn the bag if needed so the marinade reaches all sides.

Glass container: Choose one that holds the steak snugly so the marinade can surround it. Cover it before putting it in the fridge.

Serving the steak

Slice the cooked steak across the grain for a tender bite, if its shape makes the grain easy to identify. Rice and vegetables make straightforward accompaniments that complement the sweet-savoury seasoning.

Since the marinade has a pronounced flavour, serve it alongside rather than adding extra salty sauces automatically. Any marinade that touched raw steak should be discarded.

Texture and flavour cues

Before marinating: The ingredients should form a well-mixed, pourable liquid, with the garlic and ginger distributed through it. Stir again if the oils separate while the steak is in the fridge.

After cooking: The outside of the steak may look glossy from its coating, but colour alone does not show whether the centre is cooked to your preference. Check doneness using your usual method for the steak and cooking style.

Recipe notes & tips

• Mix the marinade thoroughly before pouring it over the steak.
• Choose a container that lets the marinade coat as much of the steak as possible.
• Keep the steak covered in the refrigerator throughout marinating.
• Allow 4–6 hours for the preferred marinating time, rather than relying on the 1-hour minimum.
• Discard the marinade after removing the raw steak; do not use it as a serving sauce.

Variations

• More ginger: Add extra freshly grated ginger for a sharper aromatic note.
• More garlic: Increase the minced garlic for a bolder savoury flavour.
• Sweeter marinade: Add a little more brown sugar to emphasise the sweet side.
• Less sesame: Reduce the sesame oil for a more restrained toasted aroma.
• Use another cut: Marinate a different cut of steak, adjusting the cooking to suit its thickness and your preferred doneness.

Common mistakes to avoid

• Marinating on the counter: Keep the steak covered in the refrigerator while it marinates.
• Using a shallow coating: Turn or reposition the steak so the marinade reaches its surfaces.
• Skipping the minimum time: Allow at least 1 hour for the steak to sit in the marinade.
• Cooking with raw marinade: Discard the liquid that has touched uncooked steak.
• Guessing doneness by colour: Check the steak using a reliable method suited to your cooking style.

How to store

Keep the steak covered in its marinade in the refrigerator for the stated marinating period, preferably 4–6 hours. Discard marinade that has touched raw steak. Refrigerate cooked steak promptly and reheat until hot; the recipe does not give a specific storage duration.

Frequently asked questions