Barbecuing meat over a “low and slow” hot fire is an ancient style of preparation that today is popular across the United States. Outdoor barbecues are a quintessential US tradition. Beef is the preferred cut of meat for barbecuing in the Southwest, unlike the deep South, where pork is generally preferred. This recipe for barbecued beef strips substitutes a frying pan for a cooking pit, but the tender texture and the sweet and spicy flavors of the beef recall the savor of pre-colonial Caribbean-style preparations.
Recipe Servings: 3
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb beef top sirloin steak, cut into ½ inch strips
- 1 Tbsp canola oil
- 1–2 cups barbecue sauce
- 2 Tbsp honey
- 1 tsp sugar
Directions
- Pour the oil into a large skillet set over medium-high heat.
- Add the steak strips and brown until the meat is no longer pink at all.
- Drain the grease.
- Stir together the barbecue sauce, honey and sugar in a medium bowl, and then pour it over the meat in the skillet.
- Bring the mixture to a boil, reduce heat, and simmer, uncovered, for 10–15 minutes, until the sauce has thickened slightly and the meat has become tender.
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