Korean skewered beef

Korean skewered beef

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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