Thai Beef Strips Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
THAI BEEF STRIPS
1/2 cup: Soy sauce,
1/4 cup: Sugar,
6 each: Cloves garlic, finely chopped
2 tbsp: Sesame seeds, toasted
1/4 cup: Thinly sliced green onions,
1/4 cup: Fresh coriander leaves, finely chopped
1 tbsp: Fresh ginger, minced
2 lbs: Boneless lean beef, thinly sliced
DIPPING SAUCE
1/3 cup: Sugar,
2 tbsp: Cornstarch,
1/3 cup: Soy sauce,
3 tbsp: Vinegar,
3/4 tsp: Crushed dried red pepper,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp