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Korean Barbecued Beef Strips

meats

1 tablespoon crushed toasted sesame seeds (instr; uctions follow)
1 1/2 lb lean boneless beef (sirloin, top ro; und or chuck)
6 tablespoon soy sauce
2 tablespoon sugar
2 tablespoon sesame oil
1 green onion (including top), thinly; sliced
2 centiliter garlic, minced or pressed
1 teaspoon grated fresh ginger
1 dash pepper

TO PREPARE SESAME SEEDS: In a wide frying pan over medium heat, toast 1/2 cup sesame seeds, shaking pan frequently (about 2 minutes). Transfer to a mortar or blender. Crush with pestle until coarsely crushed, or whirl briefly in blender. Store airtight at room temperature for up to 3 weeks. Makes about 1/2 cup. TO PREPARE BEEF: Cut meat across the grain into thin slices (about 1/8-inch thick). In a bowl, stir together sesame seeds, soy sauce, sugar, oil, onion, garlic, ginger and pepper. Combine meat with soy sauce mixture; cover and refrigerate 1 to 1 1/2 hours. To cook, place meat on a lightly greased grill about 4 inches above a solid bed of glowing coals or under a broiler. Cook, turning once, just until browned on both sides (2 to 3 minutes total). Serve immediately. From article by Kim Pierce in the Buffalo News (1988). Recipe probably from "The Cuisines of Asia", 1984. Typed for you by Joan MacDiarmid.

Yield: 1 servings

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