Ingredients Jump to Instructions ↓


  2. 1/2 cup soy sauce

  3. 1/4 cup sugar

  4. 6 each cloves garlic -- finely chopped

  5. 2 tablespoon sesame seeds -- toasted

  6. 1/4 cup thinly sliced green onions

  7. 1/4 cup fresh coriander leaves -- finely chopped

  8. 1 tablespoon fresh ginger -- minced

  9. 2 pounds boneless lean beef -- thinly sliced


  11. 1/3 cup sugar

  12. 2 tablespoon cornstarch

  13. 1/3 cup soy sauce

  14. 3 tablespoon vinegar

  15. 3/4 teaspoon crushed dried red pepper

Instructions Jump to Ingredients ↑

  1. : 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


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