Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***THAI BEEF STRIPS***
     1/2  cup           soy sauce
     1/4  cup           sugar
   6      each          cloves garlic -- finely chopped
   2      tablespoons   sesame seeds -- toasted
     1/4  cup           thinly sliced green onions
     1/4  cup           fresh coriander leaves -- finely chopped
   1      tablespoon    fresh ginger -- minced
   2      pounds        boneless lean beef -- thinly sliced
                        ***DIPPING SAUCE***
     1/3  cup           sugar
   2      tablespoons   cornstarch
     1/3  cup           soy sauce
   3      tablespoons   vinegar
     3/4  teaspoon      crushed dried red pepper

Preparation:

Combine first seven ingredients to make a marinade. Then add beef strips, cover, and let stand in refrigerator at least 2 hours before grilling. This marinade can be made ahead of time and stored in refrigerator. To make the dipping sauce, combine sugar and cornstarch in a saucepan. add the soy sauce, vinegar, and crushed red pepper. Stir all ingredients over low heat. continue stirring and increase heat slightly until mixture begins to bubble and thicken. Place in a shallow bowl and set aside. Grill beef strips on a barbeque, taking care not to overcook. On a mesquite grill this should take only about 1/2 minute per side of each strip. Serve with sauce. Source: Mesquite Cookery by John 'Boog' Powel