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Korean Skewered Beef

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      Title: KOREAN SKEWERED BEEF
 Categories: Korean, Beef, Ceideburg 2
      Yield: 2 Servings
 
      1 lb Sirloin steak
      1    Clove garlic, crushed
    1/2 c  Soy sauce
    1/4 c  Sesame or other oil
    1/4 c  Minced green onions
           Toasted sesame seeds
 
  Thinly slice steak into 1-inch wide strips.  Dip
  strips into a marinade made by combining garlic with
  rest of ingredients.  Now dip in crushed toasted
  sesame seeds to cover the meat completely, and return
  to the marinade for an hour.  Weave on bamboo sticks
  and broil quickly, or, if you prefer, fry quickly in a
  little oil.  (The sesame seeds are toasted by cooking
  slowly in a heavy skillet, until brown. They are then
  crushed in a mortar or heavy bowl, with salt.  The
  mixture should not be smooth.)
  
  From "The Complete Book of Outdoor Cookery" by James
  A.  Beard and Helen Evans Brown.
  
  Hayward Daily Review.  7/1/90
  
  Posted by Stephen Ceideburg July 27 1990.
 
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