Darlene Posted April 29, 2008 Share Posted April 29, 2008 I make this up and can it in pint jars for my son who is obsessed with this marinade. I figured I'd share it in case y'all might be interested...it's a fun thing to can that's different from our normal canning. Mongolian Beef Marinade 1/2 teaspoon ginger, minced 1 tablespoon garlic, chopped 1/2 cup soy sauce 1/2 cup water 3/4 cup dark brown sugar Pour into pint jars, leaving 1" head space and process for 25 minutes at the pressure required for your elevation level. When you open the jar, add 2t of oil (either sesame or vegetable) and shake well. Store unused portions in the refrigerator. I use this on everything...from veggies to chicken, seafood, beef, etc. We really like it and really does can up nice. Link to comment
Violet Posted April 30, 2008 Share Posted April 30, 2008 Darlene, this is alot like the marinade I just made for Korean beef. I have never made it before. It is in my fridge with the meat marinating for tomorrow. The recipe I am trying has a pear blended in it, too, and a T. rice vinegar. Thanks for sharing your recipe !! Link to comment
Evergreen Posted April 30, 2008 Share Posted April 30, 2008 That sounds good. I love ginger. I make one for chicken with ginger, garlic salt, Brags Aminos, and black strap mollasis (sp?) Link to comment
MamaTiger Posted May 18, 2008 Share Posted May 18, 2008 I can up fruit ketsups as meat marinades/cooking sauces. I've done peach, pear, apple, and grape ones. They really add a lot of flavor when I cook meat in the oven or crockpot. Link to comment
PoGo Posted July 30, 2008 Share Posted July 30, 2008 Darlene, the other day I marinated some large shrimp in your Mongolian Beef Marinade, then cooked 'em up on the grill. They were very good. Thank you! Link to comment
Darlene Posted August 11, 2008 Author Share Posted August 11, 2008 Kewl! I'm glad you liked it. I need to make up another batch to send to my son. Link to comment
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