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Sweet and Spicy Grilled Beef Strips

Updated on April 19, 2016
Photo courtesy of my 9 year old son Ian.
Photo courtesy of my 9 year old son Ian.
This is the chili sauce I used. I have no idea where I got it.
This is the chili sauce I used. I have no idea where I got it.

Memories from the Ramen Noodle Years

Many years ago a friend of mine invited me to go over to 2 of his coworkers home with him. His coworkers just arrived from Korea and spoke no English what so ever. These 2 young men, Kim and Kim, knowing that the communication was going to be limited decided to cook us dinner. Sharing food is such a universal language. The meal they served was simple yet delicious. It was beef strips cooked on an electric skillet. It was served with Ramen noodles and a jar of Kim chi. I have no idea what Kim or Kim used to season the meat but I remember the sweetness with a touch of spice. We were young and had limited budgets for food. It inspired this dish. These were the Ramen noodle years, our early adulthood.

Today’s recipe is Sweet and Spicy Grilled Beef Strips.



  • ½ cup of French dressing
  • ½ cup of mild pepper sauce. I would recommend one made from sun-dried peppers. The flavor has a “smoky” taste that goes well with beef.
  • 2 dashes of white wine vinegar.
  • 1 TSP of Garam Masala
  • 1 TSP garlic powder


  • 1 large beef chuck roast
  • About 3 big pinches of brown sugar


  • Mix the marinade ingredients in a large bowl. This will be a thick marinade, much like barbecue sauce
  • Cut any large portions of fat off the roast.
  • Slice the beef in ¼ inch strips across the grain of the meat.
  • Place the beef strips in the bowl of marinade.
  • Mix the beef with the sauce. Make sure every piece is coated well. It will have a nice red color.
  • Place the bowl in the fridge for at 4 hours to let the meat soak up the flavor.
  • Heat the grill hot, to about 450 – 500 degrees.
  • Place the meat on the grill.
  • Keep an eye on the meat it will cook fast.
  • Turn the meat after about 4-5 minutes.
  • Grill for another 4-5 minutes.
  • When done, place 1/3 of the meat in a large bowl and sprinkle with a pinch of brown sugar.
  • Repeat the last step for the remaining 2/3 of the beef, 1/3 at a time.
  • Serve quickly will it is still hot.

Since having 8 children brings my food budget to that of the Ramen noodle years, I have to cook on a shoestring budget. Believe me Ramen noodles are part of the cuisine here. Tonight they were served as a side dish with the main course, just like it was 25 years ago when I was 19. My Noodle recipe that was served with this beef can be seen at my blog, PandaCurry.


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    • Princessa profile image

      Wendy Iturrizaga 10 years ago from France

      This sounds tempting and easy enough for me to do. I will certainly try it!

    • Veronica profile image

      Veronica 10 years ago from NY

      I LOVE French dressing. This sounds really interesting. I liked how you wrote this, with the story of Kim & Kim.