Name: Korean Beef Barbecue
Ingredients: 1 1/2 lb Boneless Beef: Cut 1 1/2"; Thick; 1 tb Sesame Seeds; 1 c Scallions; Chopped, 2 Lg; 2 lg Cloves Garlic; Minced; 1/4 c Soy Sauce; 2 tb Sugar; 2 tb Dry Sherry; 2 tb Vegetable Oil

An additional impetus to our unity among diversity is that of the projected makeup of the future kingdom. It is glorious in its admixture of those from “every tribe and tongue and people and nation” (Rev. 5:11). We cannot, must not, live contrary to our final convergence in Christ. In the ugly old slavery of early America, the schizophrenia about this was incredible. There were blacks and whites who would not dream of worshipping as equals (though they were sometimes in the same building), yet at the same time would hold the doctrinal verity that all colors would be in heaven together some day. This was entirely incongruous. We are called to experience in this life as much of the spirit that will characterize us in the new earth as is possible. The ideal of heaven is always to be the pursuit of earthbound believers. “Your will be done, on earth as it is in heaven” (Matt. 6:10). We cannot pray for the Kingdom to come and not relish what that coming Kingdom means. Our community of believers is to be a living demonstration of the power of the cross and also of the purified Bride who awaits the wedding. We are denying our future calling to fail in this area. We are smearing our reputation and throwing dirt on our bridal gown.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables	Korean	Main dish, Meats, Beverages	4	Servings

INGREDIENTS

1 1/2	lb	Boneless Beef: Cut 1 1/2"
		Thick
1	tb	Sesame Seeds
1	c	Scallions; Chopped, 2 Lg
2	lg	Cloves Garlic; Minced
1/4	c	Soy Sauce
2	tb	Sugar
2	tb	Dry Sherry
2	tb	Vegetable Oil

INSTRUCTIONS

Freeze the meat until firm, about 2 hours.  Meanwhile, in a heavy iron
skillet, spread the sesame seeds and toast over moderate heat until golden.
Stir the seed once or twice to toast evenly. With a mortar and pestle or
with the back of a spoon against a board, grind the seeds until powdery.
Place in a large bowl with the scallions, garlic to taste (if you like
garlic, up to 3 cloves may be used), soy sauce, sugar, sherry, and
vegetable oil, blending well.  With a very sharp knife, cut the semi-frozen
meat (beef chuck, round or sirloin), across the grain, into strips about
1/4-inch thick.  Add the meat strips to the sauce, stirring to coat well,
cover, and marinate at room temperature for 1 to 2 hours. Let the fire in a
hibachi or small grill burn down ot glowing coals. If the grill rack is
widely spaced, place the meat strips in a hinged wire broiler. Broil about
1 minute on each side until browned but still rare. Serve with rice and
vinegary coleslaw or cucumber salad.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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