Try this boldly flavored marinade with beef, lamb, pork or chicken. Be sure to use a nonreactive dish when marinating the food.
Juice of 1 navel orange
1/4 cup rice vinegar
1/4 cup soy sauce
1 1/2 Tbs. chili oil
2 Tbs. peeled and chopped fresh ginger
4 small, dried red chilies, lightly crushed
3 garlic cloves, sliced
In a small bowl, stir together the orange juice, vinegar, soy sauce, chili oil, ginger, chilies and garlic. Coat the food and marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours. Makes enough for 2 1/2 to 3 lb. of meat.
Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).