| 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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