• 1/3 cup soy sauce
• 2 tablespoons sugar
• 6 garlic cloves, minced
• 2 tablespoons Sesame seeds, toasted
• 1/4 cup finely sliced green onions with green tops
• 1/4 cup cilantro, minced
• 1 tablespoon ginger, minced
• 2 pounds boneless lean beef

Dipping Sauce

• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1/3 cup soy sauce
• 1/4 cup vinegar
• 1/2 to 1 teaspoon crushed dried red pepper (to taste)

Method

Combine first seven ingredients to make a marinade. Set aside. (Can be made ahead of time and stored in fridge.)

Finely slice beef strips.  (If you put an entire piece of meat in the freezer long enough to firm, but not to freeze, slicing is easier).    Cover meat with marinade. Allow to marinate, refrigerated, at least 2 hours before grilling.

While meat is marinating, make dipping sauce  Combine sugar and cornstarch in a saucepan.  Add 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. 

Put thickened sauce 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.

Serves: 6

Contributor: Annie Whitcomb

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