Monday, June 1, 2009

Vietnamese Grilled Beef

½ tsp freshly cracked black pepper
1½ tsp sugar
2 cloves garlic, minced
2 T oyster sauce
1 tsp Thai fish sauce
1 T soy sauce
1 lb sirloin tips, cut into cubes or strips

In a medium bowl, combine all ingredients, except beef, and whisk until well-blended. Pour over beef and stir until beef is well-coated. Marinate in the refrigerator for at least 2 hours, or up to a day. If using beef strips, place on grill and turn with tongs. Cubes may be placed directly on the grill or on shish kabob skewers. Grill until desired doneness is reached.

Barbecue preparation

  • Always defrost frozen meats completely in the refrigerator or if in a hurry, in the microwave.

  • Use a timer to remind you when to check or turn food on the grill.

  • Prevent food from sticking to the grid by coating lightly with vegetable oil (use a paper towel dipped in the oil to apply), or use a vegetable cooking spray prior to grilling. Never spray toward an open fire.

  • Transfer cooked foods from grill to table using clean utensils and plates. Never place cooked meat onto a plate that was previously used for raw meat.

  • Use sugar or tomato-based sauces only during the last 15 to 20 minutes of direct grilling to prevent burning or charring.
    Always use tongs for turning meat. Piercing meat with a fork causes it to lose natural juices.

  • Use a meat thermometer to check the doneness of meat near the end of the recommended cooking time. Insert it into the thickest area, being careful not to touch bone or fat.