1 lb flank steak, sliced against grain 1tbsp sesame oil
½ cup EVOO
½ cup thin soy sauce
½ cup shaoshing wine or red wine
2 tbsp minced garlic
½ cup chopped scallions
½ tbsp coarse ground black pepper
2 tbsp brown sugar
12 red lettuce leaves
1 bunch Thai basil leaves
2 cups soaked mung bean/rice vermicelli
12 wooden skewers soaked in water
Serve with Dipping Sauces:
Marinate steak in a bowl with oils, soy sauce, wine, garlic, scallions and black pepper. Let stand at least 4 hours refrigerated.
Add sugar to marinated beef. On a hot oiled grill, cook satays until medium rare. Place a large plate with red lettuce, noodles and basil. Wrap beef, noodles and basil with lettuce. Dip in sauce.