Spicy Thai Beef
By: Taylor Davies
Published: Friday, December 4, 2009 - 4:03am

Ingredients




1 pound top serloin or top round steak
1 head green leaf lettuce, cleaned
Marinade:

1/4 cup soy sauce
2 tablespoons Asian sesame oil
2 tablespoons green onion, chopped
2 mediums gloves garlic, minced
2 teaspoons sesame seeds, toasted
1 teaspoon rice wine vinegar
1/2 teaspoon black pepper
1/4 teaspoon cayanne

Preparation

1 To aid in slicing, place meat in freezer for 30 to 45 minutes. Using a long, sharp knife with a thin blade, slice meat into thin strips while still partially frozen. 2 Combine all marinade ingredients in a small bowl and blend well. Pour marinade over sliced meat. 3 Cover and marinate in refrigerator 8 hours or overnight. Stir occasionally during marinating. 4 Remove meat from marinade. Transfer marinade to a small saucepan and simmer until slightly thickened. 5 Cook beef strips on a medium-hot grill 1 to 2 minutes per side for medium-rare. Arrange meat on a serving platter with lettuce leaves on the side. 6 Pour marinade over meat. (Suggested serving: place slice of meat on lettuce leaf, roll up and eat!)

About


This recipe came from the Junior League of Seattle cookbook, "Simply Classic."