Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Dark soy sauce |
| 1 small | Clove garlic, crushed |
| 1 tablespoon | Oriental sesame oil |
| 1 teaspoon | Chinese bean paste (Mein Chiang) |
| 1 teaspoon | Toasted sesame seed* |
| 2 tablespoons | Sake or dry sherry |
| 1 teaspoon | Minced scallion |
| 1 tablespoon | Sugar |
| 1 tablespoon | Oil |
| \N \N | Salt to taste |
| ¼ teaspoon | Cayenne pepper |
* See note on toasted sesame seed above.
Crush garlic with sugar and salt to make a smooth paste. Combine with remaining ingredients. Dip broiled or fried beef slices in the sauce.
The International Gourmet Cookbook; Jules Bond; Castle Books; 1979