Yield: 1 Servings
|½ cup||Soy sauce|
|6 eaches||Cloves garlic, finely chopped|
|2 tablespoons||Sesame seeds, toasted|
|¼ cup||Thinly sliced green onions|
|¼ cup||Fresh coriander leaves, finely chopped|
|1 tablespoon||Fresh ginger, minced|
|2 pounds||Boneless lean beef, thinly sliced|
|⅓ cup||Soy sauce|
|¾ teaspoon||Crushed dried red pepper|
THAI BEEF STRIPS
Combine first seven ingredients to make a marinade. Then add beef strips, cover, and let stand in refrigerator at least 2 hours before grilling. This marinade can be made ahead of time and stored in refrigerator.
To make the dipping sauce, combine sugar and cornstarch in a saucepan. add the soy sauce, vinegar, and crushed red pepper. Stir all ingredients over low heat. continue stirring and increase heat slightly until mixture begins to bubble and thicken. Place in a shallow bowl and set aside.
Grill beef strips on a barbeque, taking care not to overcook. On a mesquite grill this should take only about ½ minute per side of each strip. Serve with sauce.
Source: Mesquite Cookery by John 'Boog' Powell.