About this recipe:A Chinese inspired marinade is made from soy sauce, maple syrup, garlic, ginger and sesame oil and used on rib eye steaks. The steaks are then barbecued. For maximum flavour, marinate overnight.
125ml soy sauce
125ml pure maple syrup
6 cloves garlic, finely chopped
1 tablespoon grated fresh ginger
1 teaspoon mustard powder
1/2 teaspoon sesame oil
1/4 teaspoon hot pepper sauce
4 (285g) rib eye beef steaks
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In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, root ginger, mustard powder, sesame oil and hot pepper sauce; mix well to blend. Add beer and stir lightly to mix.
Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a baking dish and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over and repeat punching holes.
Cover with cling film or foil and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
Prepare and preheat barbecue to high heat. Place steaks directly on barbecue and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.
Alternative cooking methods
You can also pan-fry the steaks or cook them under the grill.