| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
September 1 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Soy sauce |
| 2 |
|
Garlic cloves; forced through a |
|
|
; garlic press |
| 1 |
tb |
Asian; (toasted) sesame oil |
| 1 |
ts |
Minced fresh gingerroot |
| 1 1/2 |
tb |
Sugar |
| 2 |
ts |
Wine vinegar |
| 2 |
ts |
Sesame seeds |
| 1 |
ts |
Black pepper |
| 3/4 |
lb |
Boneless shell steak; cut into 1-inch |
|
|
; cubes |
|
|
Five; (7-inch) bamboo |
|
|
; skewers |
| 8 |
|
Scallions; trimmed |
INSTRUCTIONS
In a small bowl whisk together the soy sauce, the garlic, the oil, the
gingerroot, the sugar, the vinegar, the sesame seeds, and the pepper.
Thread the steak cubes loosely onto 4 of the skewers and thread the
remaining skewer crosswise through the middle of each scallion so that the
scallions stand parallel to one another. Put the beef and scallion kebabs
in a shallow dish just large enough to hold them, pour the marinade over
them, coating them well, and let the kebabs marinate, chilled, turning them
frequently, for 25 minutes. Grill the kebabs on an oiled rack set about 6
inches over glowing coals, turning them, for 10 minutes. Alternatively the
kebabs may be broiled under a preheated broiler about 4 inches from the
heat in the same manner.) Divide the beef and the scallions, both removed
from the skewer, between 2 plates.
Serves 2.
Gourmet September 1993
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Converted by MM_Buster v2.0l.
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