So many (all?) of the marinade directions say four hours to over night at most. Guess what? It depends upon the thickness of the meat.

If you have ever cooked in a soy base you know what properly marinated meat looks like, reddish brown throughout. So why so little time in the recipes? I have no idea.

It is in the refrigerator. It will last at least as long as unmarinated meat will last. Put it in the marinade and forget it for a few days or a week or more depending on the usual meat guidelines.

Then cook as directed and enjoy.

But all that wasted marinade ...
So you found a bowl about the right size for the meat and you covered it with marinade and the marinade ingredients approached the cost of the meat. There are solutions.

The first is to use a leak proof ziplock bag instead of a bowl. That way you don't need much marinade at all. This takes a little experience to avoid spilling but not that much. Be certain to turn it over a couple times to soak all sides.

The second is to keep it and reuse it. How long it will keep depends upon the ingredients but it can be frozen right in that ziplock bag if you combine both approaches. And marinades are like stews they are better the second time around. And should you get tired of the taste, add what is leftover to a stew or chili.

A secret marinade ingredient is vodka. I have yet to see why it works other than the possibility it draws water from the meat to concentrate flavor. It is worth trying at least once. For those who avoid alcohol, cooking with remove the alcohol even if you add the last remaining marinade to a stew. And while on the subject, a good Tennessee whiskey never hurt a steak.