This is the best easy Asian meat marinade recipe to keep in your back pocket. It only takes minutes, no chopping needed, and it’s simple, balanced, and incredibly versatile—perfect for skirt steak, chicken skewers, BBQ, or even on grilled vegetables. With just a handful of easy-to-access Asian pantry ingredients, you can transform everyday proteins into something restaurant-worthy with Asian flavor.
This Asian meat marinade works beautifully on the grill, over open flame, pan-seared, or even baked. Sweet, savory, tangy, and umami-packed—it’s a flavor profile everyone will love.
Table of contents
When I only have a very limited time to marinate and need something for BBQ like skirt steak Asian tacos or just meat with rice, this is the Asian marinade I use. Works every time and in an hour!
Why This Asian Meat Marinade Works
- Balanced flavors: The combination of soy sauce, oyster sauce, rice vinegar, and brown sugar creates the perfect salty-sweet-tangy-umami mix. If you like soyaki sauce and teriyaki inspired dips and food like Filipino skewers, this is the one.
- Versatile: Works with beef, chicken, pork, and even grilled vegetables.
- Quick: Just 1 hour of marinating gives excellent results. It’s all you need if you are strapped for time. Go for 3 hours if you have more time.
- Easy pantry staples: Nothing exotic—just super simple, really easy Asian pantry staples you likely already have.
- Make it Gluten free by simply using GF substitute ingredients.
Ingredients
Yield
This recipe makes about a cup of Asian meat marinade, enough for 1–1.5 pounds of meat.
- 1/2 cup soy sauce (salty umami base)
- 1/4 cup oyster sauce (deep savory richness)
- 3 tbsp rice vinegar (for brightness and tenderizing)
- 3 tbsp brown sugar (balances the salt and caramelizes beautifully when grilled)
- 3 tbsp hot water (to dissolve the brown sugar and help flavors penetrate the meat)
- 1/2 tbsp onion powder (gentle sweetness and depth)
- 1/4 tbsp garlic powder (mild garlicky background)
- 2 tsp sea salt (enhances flavor)
Equipment
- Large mixing bowl (for marinade and meat)
- Whisk or spoon (for stirring)
- Zip-top bag or covered dish (for marinating)
Instructions
- In a large bowl, whisk together the brown sugar and 3 tbsp hot water until dissolved.
- Add the soy sauce, oyster sauce, rice vinegar, onion powder, garlic powder, and sea salt. Mix well.
- Place your choice of skirt steak, chicken, fish, or skewers into the bowl or a zip-top bag. Pour the marinade over the meat.
- Cover and marinate the meat in the refrigerator for at least 1 hour, not more than 3 hours.
- Cook over flame for best flavors, grill, pan-sear, or bake until done. Brush extra marinade on as a glaze during the last few minutes of cooking for added flavor.
Best Tips & Notes
- Tenderize Your Meat (Velvetizing): For skirt steak or tougher cuts, try velvetizing the meat before grilling for extra tenderness.
- Glaze It: Reserve a little marinade before adding raw meat and brush it over during the last few minutes of grilling.
- Don’t Over-Marinate Fish: 30 minutes is enough for delicate fish to avoid breaking down. Don’t marinate meats for more than a few hours.
Add-Ins & Variations
- Spicy Kick: Add 1–2 tsp chili flakes or a splash of sriracha.
- Fresh Aromatics: Stir in minced garlic, ginger, lemongrass, or green onions.
- Citrusy Twist: Add a squeeze of lime, yuzu, or orange juice for brightness.
- Sesame Depth: Add few teaspoons of toasted sesame oil for nuttiness.
- Miso Paste Umami: Try a little miso paste in the marinade to add depth and umami.
Common Questions
Can I use this as a stir-fry sauce?
Yes! Just thicken with a little cornstarch slurry and toss with cooked meat and vegetables.
How long should I marinate skirt steak?
At least 1 hour, but up to 3 hours works well.
Can I freeze meat in this marinade?
Absolutely. Place meat and marinade in a freezer bag, freeze up to 2 months, and thaw in the fridge before cooking.
Is oyster sauce necessary?
It gives the best depth, so yes. You can easily use gluten free or vegan oyster sauce if you like.
Fast Easy Asian Meat Marinade
Equipment
- Large Bowl
- whisk
Ingredients
- 1/2 cup soy sauce
- 1/4 cup oyster sauce
- 3 tbsp rice vinegar
- 3 tbsp brown sugar
- 3 tbsp hot water
- 1/2 tbsp onion powder
- 1/4 tbsp garlic powder
- 2 tsp sea salt
Instructions
- In a large bowl, whisk together the brown sugar and 3 tbsp hot water until dissolved.3 tbsp brown sugar, 3 tbsp hot water
- Add the soy sauce, oyster sauce, rice vinegar, onion powder, garlic powder, and sea salt. Mix well.1/2 cup soy sauce, 1/4 cup oyster sauce, 3 tbsp rice vinegar, 1/2 tbsp onion powder, 1/4 tbsp garlic powder, 2 tsp sea salt
- Place your choice of skirt steak, chicken, or skewers into the bowl or a zip-top bag. Pour the marinade over the meat.
- Cover and marinate the meat in the refrigerator for at least 1 hour, not more than 3 hours.
- Cook over flame for best flavors, grill, pan-sear, or bake until done. Brush extra marinade on as a glaze during the last few minutes of cooking for added flavor.
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