Ingredients Jump to Instructions ↓

  1. 1/2 cup soy sauce

  2. 1/2 cup sliced green onions

  3. 1/4 cup packed brown sugar

  4. 2 garlic cloves, minced

  5. 1/4 teaspoon ground ginger

  6. 1/4 teaspoon pepper

  7. 2-1/2 pounds beef ribeye steaks

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). May be frozen for up to 3 months. Yield: 2-4 servings and about 1-1/4 pounds leftover steak.


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