| 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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