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