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Thai Beef Strips
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    Thai Beef Strips

  • 1/2 cup soy sauce
  • 1/4 cup sugar
  • 6 cloves garlic -- finely chopped
  • 2 tablespoons sesame seeds -- toasted
  • 1/4 cup thinly sliced green onions
  • 1/4 cup fresh coriander leaves -- finely chopped
  • 1 tablespoon fresh ginger -- minced
  • 2 pounds boneless lean beef -- thinly sliced
    ***DIPPING SAUCE***
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/3 cup soy sauce
  • 3 tablespoons vinegar
  • 3/4 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 1/2 minute per side of each strip. Serve with sauce.

    From: Mesquite Cookery by John 'Boog' Powell.
    Posted By: Carey Starzinger, Via: BBQ Mailing List
    Post Date: Aug 09, 1996

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