Soy-Garlic Marinade

Soy-Garlic Marinade

David Murray and Jules Selmes / Getty Images

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
111 Calories
4g Fat
18g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 111
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 753mg 33%
Total Carbohydrate 18g 6%
Dietary Fiber 1g 4%
Protein 4g
Calcium 76mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You can adjust the garlic content of this marinade to suit your needs. This soy based marinade works really well on all kinds of meat and poultry, but particularly well with beef. Try this mixture on vegetables and tofu as well. You won't be disappointed.


  • 3 tablespoons soy sauce
  • 5 cloves garlic (minced)
  • 1 tablespoon ketchup
  • 1 tablespoon vegetable oil
  • 2 teaspoons honey
  • 2 teaspoons vinegar (white wine)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper (ground)
  • 1/2 teaspoon oregano (dried)
  • 2 to 3 green onions (chopped finely)

Steps to Make It

  1. Combine vegetable oil with honey, ketchup and soy sauce with a wire whisk.

  2. Add remaining marinade ingredients and mix through.

  3. Let marinade stand for 10 minutes.

  4. This will give the flavors in the mixture some time to bloom.

  5. To use: marinate red meats for 4 to 12 hours, poultry for 2 to 6 hours, seafood and vegetables for up to 1 hour. 

  6. Store marinade in an air tight container in refrigerator for up to 5 days after initial preparation. 

Recipe Variations

  • This mixture can also be used as a sauce. Just double the recipe and simmer half of the mixture over medium heat for 5 minutes. Add chopped green onions toward the end and stir through. Serve on top of cooked meats and vegetables. Use the other half as a marinade.