Well the Fourth of July is next week and instead of having only having the usual burger and dogs here is a recipe which I call "Z06 BEEF". I got this originally from forum member Don Benson for my garage party several years ago. Thanks again Don!
Attendees at my party were standing around the grill and snatching pieces as fast as they could be cooked. There were no leftovers.
Z06 BEEF
The key to this dish is all in the preparation. Use the standard cut of London Broil. It must first be frozen, then allowed to be "partially" thawed. Take out your knife, you know, the one that looks like it came from the movie 'Psycho' (we all have one ) and begin to cut the beef into thin strips ~ 1/8" thick. These are then placed, as they are cut, into a large bowl with the marinade. Make sure you "stir" as you go. Ahh, the marinade. Quite simple...
1 part Hoisin sauce (use the whole jar..usually comes as a 7-8oz jar,
1 part Sesame oil,
1 part mushroom soy (do not compromise and use that Kikkoman in the closet..it has to be mushroom!).
You can just pour the Hoisin sauce out, and use that jar to measure the other two components. Finally, you'll want to add in about
2-3 oz of 7-Up soda (use the sugared stuff).
Mix it all together and you've got your marinade. This should be enough for about a 2.5-3lb piece of meat. The nice thing is after you skewer the beef (I use wooden skewers, about 2-3 pieces/stick) the residual marinade can be poured off, put into a plastic container, frozen and re-used again for at least one more round...might just add a tad more of the 3 components to "re-flavor" since the blood from the thawed meat will dilute things just a bit...but that's up to you.
You only need to allow this to marinate for about 3-4 hours...that's it. Then start skewering. As far as cooking, if the beef has been cut thin, it cooks in about 2-3 minutes (high heat), turning at least once. It cooks fast, is tender (most people can't believe it's London Broil), and best of all...very juicy and DELICIOUS. A sure winner!
Just as an aside, I like to cook about 10-15 at a time, pull them off and put them on a plate and get them served out at once. Then, go back and start another round...you'll have them hanging at the grill for more, for sure
Bon Appetite!
