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 |
THAI BEEF STRIPS
DIPPING SAUCE
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.