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Orange-Ginger Marinade for Beef
From The Complete Meat Cookbook, by Bruce Aidells and Denis Kelly.

This marinade also works well with a cross rib, sirloin tip, or flatiron roast.


1 2-inch piece of fresh ginger, cut into 4 chunks
3 garlic cloves
1 large orange
1 Tbsp Asian sesame oil
1/4 cup soy sauce


With the motor running, drop the ginger and garlic through the feed tube of a food processor. Remove a 1-by-3-inch piece of peel from the orange, drop it through the tube, and process to chop the peel. Juice the orange and add the juice to the mixture along with the sesame oil and soy sauce. Pulse once or twice to blend.

Yield: Makes about 3/4 cup

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