"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Spicy Thai Beef Strips from Colorado Colore Recipe

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This recipe for Spicy Thai Beef Strips from Colorado Colore, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mark Kachmer



1 lb beef flank steak, sliced into thin strips
1/4 cup soy sauce
2 tablespoons Asian chili sesame oil
2 tablespoons chopped green onions
2 medium garlic cloves, minced
2 teaspoons sesame seeds, toasted
1 teaspoon rice wine vinegar
1/ teaspoon black pepper
1/4 teaspoon cayenne pepper
1 head green leaf lettuce, separated


Combine the soy sauce, chili sesame oil, green onions, garlic, sesame seeds, vinegar, black pepper and cayenne pepper in a bowl and mix well.

Pour the soy sauce mixture over the steak, turning to coat. Marinate, covered in the refrigerator for 8-10 hours, stirring occasionally. Drain, reserving the marinade.

Pour the marinade into a small saucepan. Bring to a boil. Boil for 2-3 minutes or until slightly thickened, stirring occasionally. Grill the beef strips over medium heat for 1 to 2 minutes preside for medium rare, turning once. Arrange the beef on a serving platter. Drizzle with the warm marinade.

To serve, place 1 strip of the beef on a lettuce leaf and roll to enclose the beef.




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