Recipe#24935

Title: KOREAN SKEWERED BEEF

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.

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.)