| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Thai | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | c | Soy sauce |
| 1/4 | c | Sugar |
| 6 | Cloves garlic; finely chopped | |
| 2 | tb | Sesame seeds; toasted |
| 1/4 | c | Thinly sliced green onions |
| 1/4 | c | Fresh coriander leaves; finely chopped |
| 1 | tb | Fresh ginger; minced |
| 2 | lb | Boneless lean beef; thinly sliced |
| 1/3 | c | Sugar |
| 2 | tb | Cornstarch |
| 1/3 | c | Soy sauce |
| 3 | tb | Vinegar |
| 3/4 | ts | Crushed dried red pepper |
INSTRUCTIONS
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 1/2 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) bbq-digest V2 #071 From the BBQ recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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