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Thai Grilled Beef |
Ingredients
| 3 lb |
1.4 kg |
Flank, Tri-Tip, or Top Sirloin |
| 1/2 cup |
125 mL |
fish sauce |
| 1/2 cup |
125 mL |
lime juice |
| 1/2 cup |
125 mL |
hoisin sauce |
| 2-3 tbsp |
30 - 45 mL |
ginger root, minced |
| 1/4 cup |
50 mL |
sherry |
| 3 |
3 |
garlic cloves, minced |
| 1 tsp |
5 mL |
crushed chili flakes, or to taste |
| 2 tsp |
10 mL |
sesame oil |
| |
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reserved marinade |
| 1/4 cup |
50 mL |
balsamic vinegar |
| 2 tsp |
10 mL |
granulated sugar |
| 2 tbsp |
30 mL |
olive oil |
Instructions
Cut steak across the grain into thin strips. Combine all ingredients and pour over beef. Cover and marinate in refrigerator for minimum of 8 hours, up to 24 hours. Soak wooden skewers in water. Thread beef slices onto skewers, approximately 1 oz (30 g) per skewer. Reserve marinade for dressing. Grill beef skewers to desired doneness.
Dressing
Boil reserved marinade for 5 minutes. Remove from heat and mix in vinegar, sugar and olive oil. Cool. Sprinkle dressing over beef and vegetables of choice.
Servings: 12