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Soy-glazed beef

Soy-glazed beef

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • More effort
  • Serves 6

Give beef a boost with this delicious soy marinade

Nutrition: per serving
low insalt0.61g


  • 1.8 kg boneless beef joint, such as sirloin or top rump
  • splash of brandy or bourbon (optional)

For the marinade

  • 4 garlic cloves , roughly chopped
  • 1 red chilli , deseeded and roughly chopped
  • large knob of ginger , peeled and chopped
  • 3 tbsp soy sauce or teriyaki sauce
  • 3 tbsp tomato ketchup


  • STEP 1

    To make the marinade, blitz the garlic, chilli and ginger in a blender until finely chopped. Add the soy or teriyaki sauce and ketchup, then pulse until completely blended. Put the beef in a dish and smear over the marinade. Leave in the fridge to marinate for up to 24 hours, the longer the better.

  • STEP 2

    To cook the beef, fire up the barbecue and, when flames subside and coals glow, lay it fat side down and char for about 5 mins to get fat sizzling. Flip it over and cook for 40 mins for medium rare, turning occasionally until all sides are charred. If the barbecue has a lid, use it for a smokier flavour. A few mins before taking the beef off, drizzle over brandy or bourbon (if using) to flambé the meat.

  • STEP 3

    Lift the meat onto a board, cover with foil and leave to rest for at least 10 mins. Carve the beef into slices like a roast and serve with any juices.

Goes well with

Recipe from Good Food magazine, July 2006

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