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Korean Beef Barbecue

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      Title: KOREAN BEEF BARBECUE
 Categories: Main dish, Meats, Beverages
      Yield: 4 Servings
 
  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
 
  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.
 
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