Recipe - Thai Beef Strips

THAI BEEF STRIPS
One half cup Soy sauce
One fourth cup Sugar
6 Cloves garlic; finely
chopped
2 tablespoon Sesame seeds; toasted
One fourth cup Thinly cut or sliced up green onions
One fourth cup Fresh coriander leaves;
finely chopped
1 tablespoon Fresh ginger; minced
2 pound Boneless lean beef; thinly
cut or sliced up

DIPPING SAUCE
1/3 cup Sugar
2 tablespoon Cornstarch
1/3 cup Soy sauce
3 tablespoon Vinegar
Three fourths 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 One half minute per side of each strip. Serve
with sauce.

Source: Mesquite Cookery by John 'Boog' Powell.

Date: Fri, 09 Aug 1996 07:17:48 0700

From: cstarz@teleport.com (Carey Starzinger)

bbqdigest V2 #071

From the BBQ recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.