Thai Beef

Thai BeefI make this dish about once month because it is super simple to make, and has some really excellent flavors that keep you coming back time and time again. The great thing is that you can eat this alone as a snack and serve with a sweet and hot dipping sauce, or use it in your lettuce wrap.

Ingredients:

  • 1 lb thinly sliced beef sirloin
  • 2 tbsp soy sauce
  • 2 tbsp sherry cooking wine
  • 2 tbsp dark sesame oil
  • 1 tsp cracked black pepper
  • 1 tbsp sugar
  • 1 tbsp minced ginger
  • 1 green onion, thinly sliced

Combine all of the ingredients, excluding the meat, in a large bowl. Add in the beef, mixing to coat all of the beef. Let this marinate for 1-4 hours. When you are ready to cook, preheat your broiler to 500 degrees, and place the neat near the broiler. Broil meat with the door open a bit, and cook only for a few minutes, or until your desired tenderness.

You will be amazed on the flavors!

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

Leave a Reply

Your email address will not be published. Required fields are marked *