1 lb sirloin steak
1 clove garlic, crushed
1/2 cup soy sauce
1/4 cup sesame or other oil
1/4 cup minced green onions
1 toasted sesame seeds
Directions
Thinly slice steak into 1-inch wide strips. Dip
strips into a marinade made by combining garlic with
rest of ingredients. Now dip in crushed toasted
sesame seeds to cover the meat completely, and return
to the marinade for an hour. Weave on bamboo sticks
and broil quickly, or, if you prefer, fry quickly in a
little oil. (The sesame seeds are toasted by cooking
slowly in a heavy skillet, until brown. They are then
crushed in a mortar or heavy bowl, with salt. The
mixture should not be smooth.)
From "The Complete Book of Outdoor Cookery" by James
A. Beard and Helen Evans Brown.
Hayward Daily Review. 7/1/90
Posted by Stephen Ceideburg July 27 1990.
Servings: 2 servings
Korean Skewered Beef Recipe brought to you by Recipe Ideas
Categories: Beef; Korean; Meat
The History of Recipes
It is possible to trace the history of `recipes` far back into distant history, certainly as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, in the main part, these old cook books were just primitive pictorial recipes for food preparation.
Later, we find a couple of recipe books published in the fourteenth century - a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian curry that we all know today, but instead descriptions of the types of food served to the upper classes of that time. By the time we get to the 1900s, cookbooks are highly popular as a result of more people being able to read, people having increased spare time and being a little richer. |
We hope you enjoy this Korean Skewered Beef recipe.
