Thai Beef Strips




2 pounds boneless lean beef, cut into strips

Marinade
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


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)


Combine first seven ingredients to make a marinade. Set aside. (Can be made ahead of time and stored in fridge.)
Cover meat with marinade. Allow to marinate, refrigerated, at least 2 hours before cooking.
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.
Stirfry meat strips just until no longer red, taking care not to overcook.
This should take only about 1/2 minute per side of each strip.
Serve with sauce, over steamed veggies and rice.