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All Recipes » Beef Recipes » California-Thai Sirloin () 2 Vote(s)
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root
Senior Member

Posts: 330
Registered:
February 2004

California-Thai Sirloin Wed, 23 June 2004 21:52
1/3 cup soy sauce
1/4 cup rice vinegar
1/4 cup rice wine
1/4 cup fresh lime juice
2 tablespoons dark sesame oil
1/2 small red onion, chopped
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
3 tablespoons sliced lemon grass
3 tablespoons crushed peanuts
3 tablespoons chile paste
1 tablespoon ground coriander
1/2 teaspoon garlic salt
2 pounds flank steak

In a large bowl, combine soy sauce, rice vinegar, rice wine, lime juice and sesame oil. Stir in onion, basil, mint, lemon grass and crushed peanuts. Season with chile paste, coriander and garlic salt.

Layer steak with marinade. Refrigerate 6 hours or overnight.

Spray a large sheet of aluminum foil with non-stick cooking spray. Drain liquid from marinade. Layer meat on foil with the remaining non-liquid marinade ingredients. Fold edges of foil to seal

To Freeze: Freeze in freezer safe container.

To Reheat: Defrost. Preheat outdoor grill at medium-high heat, lightly oil grate. Cook foil packs for 20 minutes.

[Updated on: Wed, 23 June 2004 22:02]

      
tessar
Senior Member

Posts: 213
Registered:
February 2004

  Re: California-Thai Sirloin Mon, 01 November 2004 09:48
I would have liked it better without the lemon and mint flavors.
      
Jenn
Senior Member

Posts: 337
Registered:
February 2004

  Re: California-Thai Sirloin Mon, 08 November 2004 23:31
It was alright. Didn't make me do flips, but I didn't hate it either. Just okay.
      
    
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