For non-red meat eaters, you can switch out the meat for chicken, pork, seafood, or vegetables.
When it comes to marinating a less tender cut of meat like flank or skirt steak, four hours is ideal however, I would not recommend going over 24 hours. Marinating a more tender cut of meat like Sirloin or Rib-Eye - 30 minutes will do for this recipe.
Another cooking option is to grill the meat. If doing so, you may want to keep the meat whole for ease in cooking then slice thinly after letting the meat rest.
Other suggested vegetables: Cauliflower, Bell Peppers, Carrots, Peas, Parsnips, Chayote, Bok Choy, Green Beans, Eggplant, Zucchini.