Thai Beef Stripsappetizers, beef ***THAI BEEF STRIPS*** 1/2 cup soy sauce 1/4 cup sugar 6 each 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. Source: Mesquite Cookery by John 'Boog' Powell. Posted to the BBQ List by Carey Starzinger on Aug 09, 1996. |
