½ Cup Soy Sauce
½ Cup Dry Sherry
½ Cup Olive Oil
6 Tablespoons Rice Wine Vinegar
2 Tablespoons Sesame Oil
¼ Cup Packed Dark Brown Sugar
3 Tablespoons Fresh Chopped Ginger
4 Sliced Scallions
2 Cloves Minced Garlic
Combine soy sauce, sherry, olive oil, vinegar, sesame oil and sugar in ceramic bowl and whisk until the sugar dissolves. Add ginger, scallions and garlic. Stir gently. Cover and refrigerate for as long as 2 days.
I love using zip lock plastic bags to marinade meat in overnight.