Thai beef strips

Yield: 1 Servings

Measure Ingredient
½ cup Soy sauce
¼ cup Sugar
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 Sugar
2 tablespoons Cornstarch
⅓ cup Soy sauce
3 tablespoons Vinegar
¾ teaspoon Crushed dried red pepper



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.

Similar recipes