***THAI BEEF STRIPS***
1/2 cup soy sauce
1/4 cup sugar
6 cloves garlic -- finely chopped
2 tablespoon sesame seeds -- toasted
1/4 cup green onions -- thinly sliced
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 tablespoon cornstarch
1/3 cup soy sauce
3 tablespoon vinegar
3/4 teaspoon crushed dried red pepper
Instructions:
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.
