Thai Beef Skewers

[cruelshoes]

This is a recipe that my parents cut out of Sunset Magazine in the mid-1970's. We have been making it ever since. The longer you marinate the meat the better it is. Serve with brown jasmine rice and a green salad. Sooo delicious!

Thai Beef Skewers

2.5 pounds boneless lean beef (can use flank steak, or sirloin or another lean cut)
1/2 cup GF soy sauce (I prefer low sodium La Choy)
1/4 cup white sugar
6 cloves garlic, minced
2 tablespoons sesame seeds
1/4 cup thinly slices green onions, including tops
1 tablespoon dried coriander
Wooden skewers

Partially freeze beef and cut across the grain into long, slanting strips 1/4 inch thick. Combine all other ingredients in a gallon-sized ziplock baggie. Add the meat strips. Seal the baggie and place in the refrigerator at least 2 hours, preferably overnight. Squich the bag occasionally to ensure everything is evenly distributed.

To keep the wooden skewers from burning, soak them in water for 20 minutes.

Drain marinade. Skewer the meat and grill over hot coals until done.
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-Colleen

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