Preparation:
* Asian hot chile pepper sauce available in Asian markets-has rooster on bottle
Put the sauces in a large mixing bowl.
Pound the ginger, garlic, hot peppers and cilantro with a mortar and pestle or in a food processor and put them in the mixing bowl with the other ingredients. Add the white pepper and mix well. Makes 1 to 1 1/2 quarts.
Store in the refrigerator.
Using up to one tablespoon per side, work the sauce well into each steak by hand. Let the meat sit, covered, in the refrigerator for up to hour or so before cooking.
Note: This is a strong sauce. Don't just pour it over a bowl full of meat and let it sit a long time or the taste of the sauce will be overpowering |
