Orange Juice and Soy Sauce Marinated Tuna Steak Cooking by the Book
Instructions. In a medium bowl, combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin and 1 teaspoon pepper; set aside 1/2 cup of the mixture in the refrigerator until ready to serve. In a gallon size Ziploc bag or large bowl, combine steak and remaining cilantro mixture; marinate for at least 4 hours to.
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Stir fry 4-5 minutes, until the chicken is just cooked through. Transfer to a large bowl or plate & set aside. Add the bell peppers to the skillet, stir fry for about 1 minute, then add the onions & green onions & stir fry for 1 minute longer or until the vegetables are tender-crisp. Return the cooked chicken to the wok, stirring to combine.
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Preheat an outdoor grill to medium high, about 425 degrees F, or an indoor grill pan to medium high. Slice one of the oranges into thin, 1/4-inch-thick rounds, then cut the rounds in half. Cut the onion and bell pepper into 3/4-inch-thick chunks. Slice the second orange in half and set the two halves aside.
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Make the marinade: Combine the marinade ingredients in a large bowl-soy sauce, orange juice, ginger, garlic, honey and scallion, if using. Remove 2 tablespoons of the marinade to a separate small bowl before adding the fish to the marinade. Reserve these 2 tablespoons for later. Prep the fish: Rinse and pat dry the mahi mahi.
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Instructions. For the marinade: In a medium bowl, whisk orange juice, soy sauce, olive oil, garlic, paprika, and hot pepper sauce. Add chicken and toss to coat. Cover tightly with plastic wrap and marinate at least 4 hours up to overnight in the refrigerator. To cook the chicken: Pre-heat the grill on medium-high heat.
Honey Soy Chicken Marinade & Sauce (excellent grilled!) Yummy Recipe
directions. Combine orange juice, soy sauce, lime juice, orange zest, honey, minced garlic, cilantro and black pepper in a medium mixing bowl. Whisk until honey is dissolved. Pour marinade over steak in a shallow dish. Cover and refrigerate to marinate at least 4 hours or overnight. Remove steak from marinade and discard marinade.
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Lightly spray a grill pan or grill rack with cooking spray. Heat the pan over medium-high heat or preheat the grill on medium high. Cook the steak for 4 to 5 minutes on each side, or until the.
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Make the marinade. Place a large sealable plastic bag in a bowl (which makes mixing the marinade easier), whisk together the orange juice, soy sauce, garlic powder and brown sugar. Add the pork. Cut the tenderloin in half width-wise. Add the two tenderloin pieces to the bag, squeeze out any air and seal the bag shut.
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Instructions. In a large bowl, whisk orange zest and juice, lime zest and juice, soy sauce, honey, ginger, garlic, cilantro, salt, cayenne, and pepper. Add the olive oil, whisking constantly until combined. Transfer ¼ cup of the orange-ginger mixture to a separate small bowl; cover and refrigerate. Add the chicken to the bowl with the.
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Whisk together the ingredients in a large bowl. Then in a large bowl, whisk together the soy sauce, orange juice, rice wine vinegar, freshly grated ginger and pressed garlic. Put the chicken into the marinade. Add the sliced chicken to the bowl and push it down so the marinade covers the chicken.
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In a medium bowl, mix together orange juice, soy sauce, and garlic. Place chicken in bowl, and coat well with marinade. Cover, and refrigerate at least 2 hours. Preheat an outdoor grill on medium heat to 365 degrees F (185 degrees C), and lightly oil grate. Place chicken on grill, and cook, turning occasionally, about 25 minutes.
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Instructions. Mix orange juice, soy, and red wine in a zip lock bag. Place steak into the marinade. Seal bag and marinate for at least 4 hours in the refrigerator. Take the steak out of the fridge for a half-hour to take the chill off as you prepare the grill. Grill to desired doneness.
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Seriously. Otherwise the acid in the orange juice will start to break down the shrimp and it will turn mushy. For chicken: 1 to 2 hours for boneless cuts of chicken, 2 hours for bone-in cuts. For pork: 1 hour for thinner or smaller cuts of pork (like thin-cut chops or tenderloin), and 2 hours for thicker cuts (like boneless pork chops).
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Clean and pat the chicken dry with kitchen towels. Add the chicken to a bowl or a Ziploc then pour the orange marinade on the chicken. The chicken should be covered in the marinade. Cover the bowl with clingfilm and transfer to the fridge to marinate the chicken for 30 minutes to 4 hours.
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A great marinade. I wanted something for a bit of rump steak and this fit the bill perfectly. I marinated it for about 1/2 hour and then used the beef in a stir fry. It turned out very tender and the orange flavour in the marinade worked well in the stir fry. I used the marinade as a base for the stir fry sauce.
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In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes. Preheat grill for high heat. Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and.