Recipe - Korean Beef Barbecue

1 One half pound Boneless Beef: Cut 1 1/2"
Thick
1 tablespoon Sesame Seeds
1 cup Scallions; Chopped, 2 Lg
2 lg Cloves Garlic; Minced
One fourth cup Soy Sauce
2 tablespoon Sugar
2 tablespoon Dry Sherry
2 tablespoon 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 semifrozen
meat (beef chuck, round or sirloin), across the grain, into strips about
1/4inch 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini