Korean barbecued beef
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Toasted sesame seed |
| ⅓ | cup | Soy sauce |
| 2 | tablespoons | Sake (or dry vermouth) |
| 1 | tablespoon | Molasses |
| 1 | teaspoon | Toasted sesame oil |
| ¼ | teaspoon | Pepper |
| 1½ | pounds | Beef sirloin steak; boneless, in 1\" cubes |
| Skewers; 4 to 6\" | ||
| Toasted white and black sesame seed | ||
| White radish relish | ||
Directions
Based on the classic Korean entrée made with beef short ribs, this easier-to-eat appetizer features beef sirloin. Blend the 2 tablespoons toasted sesame seed in a covered blender container till ground. Transfer to a small bowl; stir in soy sauce, sake, sesame oil and pepper. Place beef cubes in a heavy plastic bag; add marinade. Seal bag and turn to coat.
Chill for 2-4 hours turning bag occasionally. Meanwhile soak wooden skewers in water for 30 minutes. Drain meat, reserving the marinade. Thread two meat cubes onto each skewer. Place skewers on the rack of an unheated broiler pan; broil 3-4" from the heat for 12-14 minutes or till done, turning once and brushing with reserved marinade. Arrange skewers on a serving plate. Sprinkle with toasted white and black sesame seed. Serve with White Radish Relish. Makes 18 servings.
NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 21.
Posted to MC-Recipe Digest V1 #866 by Peg Baldassari <Baldassari@...> on Oct 26, 1997