How to Make Asian Flank Steak (Soy Sauce Ginger Garlic Marinade)
If youโre looking for a quick and flavorful meal that feels just a little fancy, this Asian flank steak with garlic soy ginger marinade is perfect. You can quickly whip up the marinade using common ingredients like soy sauce, garlic, and ginger, turning an affordable cut of meat into something truly special.
Whether youโre serving it for a casual weeknight dinner or a small gathering with friends, itโs one of those dishes that looks impressive but is incredibly easy to pull off. This recipe is one of the best stress-free dinner ideas for lazy days. Just serve it with rice, vegetables, or a fresh salad for a complete dish that seems from a fancy restaurant but is easy on your wallet and effort.

Asian Flank Steak with Garlic Soy Ginger Marinade
Equipment
- 1 13 x 9 casserole dish
- 1 Baking Sheet
- Tongs
- Whisk
- Small saucepan
- Knife (for slicing steak)
Ingredients
- ยฝ cup dry sherry
- โ cup soy sauce
- 2 tablespoons ketchup
- 2 garlic cloves (minced)
- 1 tablespoon ginger paste
- 1 tablespoon Asian sesame oil
- 1 pound flank steak (1ยฝ-1ยพ pounds in size)
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Instructions
- Make the marinade.ย ย In a 13 x 9 casserole dish, whisk together the dry sherry, soy sauce, ketchup, garlic, ginger paste, and sesame oil. Then, add the flank steak to the dish, turning to coat both sides. Marinate at room temperature for 2 hours, turning the steak every 30 minutes to make sure even marination.
- Boil the marinade.ย ย After marinating, pour the leftover marinade into a small saucepan. Bring it to a rolling boil for 3 minutes to make it safe for sauce. Set it aside for serving. Meanwhile, preheat the broiler to high.
- Broil the steak.ย ย Place the marinated flank steak on a baking sheet. Then, broil the steak for 4 minutes per side for medium-rare doneness. Next, adjust the cooking time as needed for your desired doneness. Use tongs to transfer the steak to a platter and let it rest for 15 minutes to allow the juices to redistribute.
- Serve.ย ย Slice the steak thinly against the grain on a cutting board. Serve with the boiled marinade as a sauce. You can reheat and strain the marinade for a smoother sauce before serving.
Notes
I love that you only need to marinate it at room temperature for 2 hours, and the flavor seeps through every fiber, making the steak tender and delicious. After marinating, a quick run under the broiler is all it takes to get that perfect char on the outside while keeping everything juicy and tender. I always serve it with the marinade Iโve boiled into a sauce.
Trust me, it has become a dish that everyone loves. Plus, if there are leftovers, which is a big if, they make the tastiest sandwiches or salads the next day. Honestly, since I found this recipe, itโs been a game-changer for my dinner routine!
If youโre a fan of unique marinades, you might also love my Pickle Juice Chicken Marinade, which adds a tangy twist to grilled chicken.

I know youโre going to love it as much as I do. If youโre craving more comforting, hearty meals, check out my Chicken Fried Steak recipeโit’s a classic, crowd-pleasing dish thatโs just as satisfying.
Key Ingredients and Tools
Here are some important ingredients and tools that really make this recipe a success:

- Flank steak: This lean, tasty beef cut can be a little tough if not cooked right. Make sure to cut it across the muscle lines for the tenderest result.
- Dry sherry: It brings a gentle sweetness and rich taste to the marinade. Look for it in the wine aisle at most stores, but if youโre out, a little apple cider vinegar or dry white wine works as a replacement.
- Soy sauce: Itโs essential for adding that deep, salty, savory taste. For anyone avoiding gluten, tamari or coconut aminos are good alternatives.
- Ginger paste: Youโll find it near the fresh herbs in the fridge section, and itโs a quick way to get that fresh ginger taste without needing to peel and chop. If you donโt have ginger paste, freshly grated ginger or a smaller amount of ground ginger can do the trick.
- Toasted sesame oil: This oil adds a strong, nutty flavor and is often in the international section. Make sure itโs the toasted kind for more flavor, not the plain version.
- Broiler: The broiler is great for getting a fast, crisp char on the steak. Let it heat up thoroughly and watch the steak closely to avoid overcooking.
These ingredients and tools can improve your cooking, making this recipe delicious and straightforward, like you might find in a restaurant.
Troubleshooting and Help
Yes, but I wouldnโt recommend it for this recipe. The steak is best when marinated at room temperature for about 2 hours. If you marinate it for too long, especially in the fridge, it might lose some of its tenderness and wonโt soak up the flavors as well.
Absolutely! You can grill the steak on high heat for about 4 minutes per side for medium-rare, just like you would under the broiler. It will still get that nice char, and the grill will add even more flavor.
Yes, you can! Skirt steak or hanger steak would also work well with this marinade. Just slice them against the grain to keep the meat tender.
Thatโs totally up to you. If you like a smooth sauce, straining it after boiling will give you that texture. But if you donโt mind a bit of garlic and ginger bits in your sauce, you can serve it as is!
A meat thermometer is the easiest way to check. For medium-rare, youโre aiming for an internal temperature of about 130ยฐF. If you donโt have a thermometer, check for a nice brown crust on the outside while keeping the inside slightly pink. Hereโs a helpful guide on determining if meat is cooked properly so you can confidently cook your steak to the perfect doneness.
This Asian flank steak with a garlic, soy, and ginger marinade is a simple, tasty dish perfect for busy evenings or when you want to impress with minimal effort. You only need a few basic ingredients and a little time to marinate, and youโll end up with a dish thatโs likely to be a new favorite at your place.
Itโs a reliable recipe for dinner, whether itโs for your family or guests. Itโs also adaptable and can be served with rice, vegetables, or salad, fitting easily into any meal plan. I highly recommend trying it to see how easy and enjoyable this special meal can be!


By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.