Description
This mouthwatering Thai Steak Marinade combines sweet, salty, tangy, and spicy flavors to transform ordinary steak into an extraordinary culinary experience. With the perfect balance of Kikkoman® Soy Sauce, fresh lime juice, fish sauce, and aromatic herbs and spices, this marinade delivers authentic Thai flavors with minimal effort. Whether you’re grilling for a special occasion or preparing a quick weeknight dinner, this versatile marinade works beautifully with any cut of steak and guarantees restaurant-quality results every time.
Ingredients
Scale
- 1/4 cup Kikkoman® Soy Sauce
- 3 tablespoons brown sugar
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 Thai chili peppers, finely chopped (adjust to taste)
- 2 tablespoons fresh cilantro, chopped
- 1 stalk lemongrass, tender inner part only, minced
Instructions
- Prepare the Base
- In a medium bowl, combine Kikkoman® Soy Sauce and brown sugar.
- Whisk until the sugar is completely dissolved, about 1 minute.
- Add the Aromatics
- Add minced garlic, grated ginger, and chopped Thai chilies to the bowl.
- Stir well to incorporate all the aromatic ingredients into the soy mixture.
- Incorporate the Acidic Components
- Add fresh lime juice and fish sauce to the marinade.
- These acidic ingredients are crucial for tenderizing the steak and adding that distinctive Thai tang.
- Add the Oils and Herbs
- Pour in the vegetable oil and stir to combine.
- Add the minced lemongrass and chopped cilantro.
- Mix thoroughly until all ingredients are well incorporated.
- Marinate the Steak
- Place your steak in a zip-top bag or shallow dish.
- Pour the Thai marinade over the steak, ensuring it’s completely covered.
- Seal the bag or cover the dish and refrigerate.
- For best results, marinate for at least 2 hours or overnight for maximum flavor penetration.
- Cook to Perfection
- Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
- Remove the steak from the marinade and pat dry with paper towels.
- Grill, broil, or pan-sear to your desired level of doneness.
- Allow the steak to rest for 5-10 minutes before slicing to keep the juices intact.
Notes
Pro Tips:
- Score the steak before marinating to help the flavors penetrate deeper into the meat
- Toast the spices slightly in a dry pan before adding them to the marinade for enhanced aromatics
- Reserve some marinade (before it touches raw meat) to use as a finishing sauce after cooking
- Don’t marinate too long if using tender cuts like filet mignon—2-4 hours is sufficient
- Use a resealable plastic bag instead of a bowl for marinating to ensure even coating
Substitutions:
- For a gluten-free option: Use Kikkoman® Gluten-Free Soy Sauce
- No fish sauce? Substitute with more soy sauce and a dash of anchovy paste
- Less spicy version: Omit the Thai chilies and add 1/2 teaspoon of black pepper instead
- No fresh lemongrass? Use 1 teaspoon of lemongrass paste from a tube
- Prep Time: 10
- Category: Marinade
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 2 tablespoons
- Calories: 85
- Sugar: 6
- Sodium: 890
- Fat: 5
- Saturated Fat: 0.5
- Unsaturated Fat: 4.5
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 0.5
- Protein: 1
- Cholesterol: 0
Keywords: Thai Steak Marinade, Thai Marinade, Kikkoman Soy Sauce, Asian Steak Marinade, Grilled Thai Steak