Mongolian Skirt Steak  Beef  152 reads

Mongolian Skirt Steak


8 quarts gluten-free soy sauce
8 quarts water
2 quarts demerara sugar
2 ounces sesame oil
1 cup chopped garlic
1 cup chopped ginger
1 tablespoon sea salt
1 7- to 8-ounce skirt steak

Combined the soy sauce, water, sugar, oil, garlic, ginger, and sea salt, and bring to a boil.

Reduce to a simmer and cook until all of the sugar dissolves.

Remove from the heat and chill. Pour the cooled marinade over the steak and marinate for at least 24 hours.

Cook the steak on a wood-burning grill until desired doneness.


Rating 2.33/5
Rating: 2.3/5 (12 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team