- 1 1/2 pounds [680 g] beef surloin or top round, into 2-inch [5-cm] wide strips
Marinade
- 3/4 cup [190 mL] soy or fish sauce
- 1/2 cup [125 mL] Worcestershire sauce
- 1/2 cup [125 mL] vegetable oil
- 2 tablespoons [30 mL] lime juice
- 1 tablespoon [15 mL] freshly minced ginger
- 4 garlic cloves, minced
- 1 tablespoon [15 mL] sesame oil
- 1 tablespoon [15 mL] brown sugar
- 1 teaspoon [5 mL] ground black pepper
- 1 orange, peeled and white skin removed into segments, seeded
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- Into a glass bowl large enough to hold beef strips, whip together all marinade ingredients [soy or fish sauce, Worcestershire sauce, vegetable oil, lime juice, freshly minced ginger, minced garlic, sesame oil, brown sugar and ground black pepper].
- Press orange segments over mixture before adding segments to marinade.
- Add beef strips to marinade; stir until well coated.
- Leave beef strips to marinate, refrigerated for 1 to 4 hours, stirring after 1 hour.
- Preheat barbecue until charcoals become gray, almost white.
- Then remove beef strips from marinade; arrange beef strips onto hot barbecue rack.
- Brown beef strips for 2 minutes; then, using tongues, turn beef strips over.
- Brown beef strips for 4 to 5 minutes more, until done to taste.
- Serve immediately.
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