Smoky Beef Strips

This is taken directly from The Frugal Gourmet Cookbook by Jeff Smith, which was published in 1984. Smith's cooking show on PBS was a long-time hit, until allegations surfaced that he had molested a number of young teenage boys. It meant the end of his shows on PBS and his cookbooks fell out of favor as well. You will see this on the web sometimes, and it's titled Korean Beef Strips or Smoky Korean Beef Strips. Both are incorrect. Here is Jeff Smith's introduction to this dish, word for word (you can see why people got confused with the title years later). <b> "Actually I must confess that this dish is more Korean than Chinese. I developed it after tasting such a treasure at a street fair in Tacoma. We have many Koreans living near us in the Northwest because of Fort Lewis and McChord Air Force Base. They have brought a delicious influence with them."</b> *Editor's Note: Smith died in 2004. Some of his cooking shows can still be found on Youtube.

• Ready In: 40 mins
• Serves: 4
• Yields: 25 Strips

Ingredients

• 1 1⁄2 lbs  beef  chuck roast, sliced thin across the grain
• 1⁄4 cup light soy sauce (I use regular)
• 1  teaspoon  grated fresh ginger
• 1⁄2 tablespoon brown sugar
• 1  teaspoon liquid smoke
• 1  tablespoon catsup or 1  tablespoon chili sauce
• 1  dash Tabasco sauce
• 2  tablespoons dry sherry (or Chardonnay)
• 1  teaspoon  sesame oil
• 1  tablespoon hoisin sauce
• 2  garlic cloves, crushed
• 1  green onion, chopped

Directions

1. Marinate beef strips in all ingredients for 30 minutes at room temperature or 4-24 hours in a refrigerator. Remove beef strips and reserve marinade. Broil 4-5 inches from heat source until lightly browned. Remove from oven and turn beef strips over, using reserved marinade to brush them. Broil 4-5 more minutes until lightly browned. Serve warm.
2. *Editor's note: I use a number of cuts of beef for this dish, including tri-tip. Bottom line is this: The better quality the beef? The better this dish is going to be.