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| 1/2 Tasse | soy sauce |
| 1/4 Tasse | sugar |
| 6 | Cloves Garlic finely chopped |
| 2 Esslöffel | sesame seeds toasted |
| 1/4 Tasse | green onions thinly sliced |
| 1/4 Tasse | Fresh coriander leaves, finely chopped |
| 1 Esslöffel | ginger minced, fresh |
| 2 x ca. 450 g | Boneless lean beef, thinly sliced |
| 1/3 Tasse | sugar |
| 2 Esslöffel | cornstarch |
| 1/3 Tasse | soy sauce |
| 3 Esslöffel | vinegar |
| 3/4 Teelöffel | Crushed dried red pepper |
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Combine first seven ingredients to make a marinade. Then add beef strips, cover, and let stand in refrigerator at least 2 hours before grilling. This marinade can be made ahead of time and stored in refrigerator.
To make the dipping sauce, combine sugar and cornstarch in a saucepan. Add the 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. Place in a shallow bowl and set aside.
Grill beef strips on a barbeque, taking care not to overcook. On a mesquite grill this should take only about 1/2 minute per side of each strip. Serve with sauce.
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