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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
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. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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