Ingredients
Scale
- 1/2 cup soy sauce
- 2/3 cup lime juice
- 2/3 cup canola oil
- 6 cloves of garlic, minced
- 4 Tbsp light brown sugar, packed
- 2 tsp cumin
- 2 tsp chili powder
Instructions
- Mix all of the ingredients in a bowl, whisking until thoroughly combined.
- Place your meats in gallon sized ziploc bags or vacuum seal bags, keeping chicken, beef and vegetables separate.
- Add about 2/3 cup of the marinade for every 2 lb of beef or about 3 chicken breasts.
- Add about 1/3 cup to up to 4 bell peppers and 1 large onion, sliced thickly, or just enough to cover each.
- Seal all of the bags tightly, pressing out any excess air or use a vacuum sealer to close.
- Refrigerate for 3-10 hours.
- When ready to cook, remove the meat and vegetables and pat dry with a paper towel before placing on a pan or grill.
- Cook to optimal internal temperature. See above post for reference.
Notes
Tools
- mixing bowl
- whisk
- gallon sized Ziploc bags or vacuum seal bags
- Prep Time: 3 hours
- Category: Seasoning
- Method: No Cook
- Cuisine: Tex Mex
- Diet: Vegan