Okay, I got the recipe, but it doesn't quite taste the same. I note that the skirt steak was thinner than the restaurant steak. I also note that I bought pre-packaged skirt steak from Whole Foods that was formerly frozen. The prepackaged stuff was $2 per pound cheaper. I wish I had bought the fresh stuff.
This recipe makes restaurant sized quantities, so you may want to scale it back. It looks like the stuff will keep for a reasonable amount of time.
Ginger Beef Marinade (Note: This dish is served in a Mexican restaurant and not a Chinese one.
1/4th of a cup of shredded ginger
1 cup of Worcestershire sauce
1 cup of molasses
2 teaspoons of fish sauce (found this at Whole Foods)
3 limes, juiced
2 oranges, juiced
1 cup of Olive oil
1 bunch of cilantro, to be finely chopped by you
Salt and pepper to taste.
I threw the ingredients in the blender and mixed them at the slowest speed. I didn't mix for much time.
I put the thin slices of meat in an extra large sealable baggie and added some of the marinade. Make sure marinade gets on all surfaces of the beef. I marinated the meat in the refrigerator for about 12 hours. I let the meat set out at room temperature for a little over an hour, before it was put on the barbecue. I read somewhere, that you should always let meat sit out at room temperature for at least an hour before barbecuing.
I have a Weber barbecue. Almost always, I use indirect heat to barbecue. Indirect heat is where you set the coals on one side of the barbecue. In my case, I have little baskets that hold the coals. On all other meat, I never put it directly over the coals. Due to the short time that the meat is on, and because I do want it to sear, I placed the meat directly over the coals.
I cooked the meat 3 minutes on each side, with the lid on. The meat ended up medium rare to medium.
Everybody loved the taste of it and wanted the recipe.
