This Thai steak marinade is the perfect balance of sweet, spicy, tart, and tangy. It’s a mixture of soy sauce, lime, ginger, garlic, white pepper, chile, toasted sesame oil, and Shaoxing wine. A quick and easy marinade that pairs perfectly with a beef, lamb, or venison steak.
Quick Look: Thai Steak Marinade
- Ready in: 10 minutes
- Serves: About 1 cup
- Calories: 382
- Main ingredients: Sugar, Shaoxing wine or dry sherry, soy sauce, toasted sesame oil, chile flakes, garlic, ginger, lime, cinnamon, white pepper
- Key highlights: Easy to make, make-ahead friendly, and stores well in the refrigerator.
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In 2014, my wife and I spent a month traveling through Thailand. The smell of crispy fried pork along with grilled steaks and seafood cooking over charcoal followed us from Bangkok to Chang Mai.
I used the flavors I experienced there to help inspire and develop this marinade. Over the last 12 years of tinkering with it, I’ve also discovered that it works pretty well with fatty pork ribs and lean wild boar.
Why This Recipe Works
- Balanced Flavors: All of the ingredients work in harmony to create a flavor-packed marinade.
- Versatile: You can use this marinade on steaks that are going into stir fry or on top of a Thai steak salad, noodles, or my favorite, crunchy rice.
- Perfect for Prepping Ahead: You can make this up to 3 days in advance.
Notes on Ingredients
See the recipe card for full information on ingredients and quantities.
- Shaoxing Wine: Shaoxing wine adds savory depth and a mild fermented flavor that rounds out the soy sauce, lime, ginger, and sugar.
- Soy Sauce: Use a naturally brewed soy sauce. This will ensure you have the cleanest flavors. Also avoid anything labeled “dark soy sauce”. Dark soy sauce has a robust flavor and is too overpowering for this marinade.
- Toasted Sesame Oil: Use toasted sesame oil to give you a nutty aroma that you can’t get with the untoasted version. I use to elevate other dishes like my baked shrimp toast and Spicy Korean cucumber salad.
- White Pepper: White pepper gives a clean, earthy fragrance and is less pungent than black pepper.
Substitutions and Additions
- Dry Sherry: Shaoxing wine can sometimes be hard to find. But fear not, dry sherry is the next best option and is widely available.
- Spicy: Add some extra heat by adding a little chopped bird’s-eye chiles or jalapeños to the marinade.
- Gluten Free: Swap the traditional soy sauce for tamari.
- Jarred Ginger: If you can’t get your hands on fresh ginger, jarred minced ginger is an excellent substitute. I keep it in my fridge on the regular.
How To Make Thai Steak Marinade
1. Mix the liquids and sugar: Add the sugar, Shaoxing wine, soy sauce, toasted sesame oil, and lime juice to a non-reactive bowl. Whisk until evenly combined and most of the sugar has dissolved.
2. Add the dry ingredients: Stir in the chile flakes, garlic, ginger, cinnamon, and white pepper.
3. Marinate the steaks: Place the steaks in a zip-top bag or shallow non-reactive container. Pour the marinade over the meat and turn until every surface is coated.
Chef Tips
- Adjust marinating times based on steak thickness: Thin steaks only need about 1 to 2 hours in the marinade. Cuts over 1 inch in thickness can be marinated up to 8 hours. I cover this in my guide to cooking venison steaks, which is a great tool for cooking all steaks.
- Use a non-reactive container: Glass, stainless steel, food-safe plastic, or a zip-top bag won’t give off flavors from the acidity in the lime juice.
- Don’t over-chop the ginger: If you mince the ginger too finely with a knife, you lose a lot of the juices. If you want finely textured ginger, grate it with a microplane into your bowl.
- Let the flavors develop: Resting the marinade for at least 4 hours will enhance the flavors.
Thai Steak Marinade FAQs
What is the secret to a good Thai marinade?
A good Thai marinade balances salty, sweet, acidic, spicy, and aromatic ingredients without letting one flavor take over.
Is this a Crying Tiger steak marinade?
No. Crying Tiger generally refers to grilled steak served with a spicy dipping sauce. This recipe has its own unique flavors from the Shaoxing wine, toasted sesame oil, and lime.
Is this Thai steak marinade good for stir-fries?
Yes. The sugar content is just right for aiding in caramelizing the meat, which is a key component of a good stir-fry.
Use the marinade with these Recipes
Tried this Recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I love to hear from readers! And if you have any cooking questions or want to share your latest food photos, give me a shout on Instagram at @larry__white.
Thai Steak Marinade
Ingredients
- 1/4 cup granulated white sugar
- 1/4 cup Shaoxing wine (or dry sherry)
- 1/4 cup soy sauce (naturally brewed)
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon dried chile flakes
- 2 garlic cloves (minced)
- 2 tablespoons chopped fresh ginger
- 2 tablespoons fresh lime juice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground white pepper (or ground black pepper)
Instructions
- Add the sugar, Shaoxing wine, soy sauce, toasted sesame oil, and lime juice to a non-reactive bowl. Whisk until evenly combined and most of the sugar has dissolved.
- Stir in the chile flakes, garlic, ginger, cinnamon, and white pepper.
- Place the steaks in a zip-top bag or shallow non-reactive container. Pour the marinade over the meat and turn until every surface is coated.
- Cover and refrigerate for 2 to 8 hours. Use the shorter end of the range for thin steaks and the longer end for thicker cuts. Remove the steaks from the marinade and let the excess liquid drip away.
- Cook the steaks using your preferred method until they reach your desired internal temperature. If grilling, use the leftover marinade to baste the steaks as they cook.
NOTES
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
