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 quite feasible to trace the history of recipes far back into the distant past, in truth as far back into history as pharonic Egypt, and possibly even further than that. Having said that, these, ancient cook books were just simple hieroglyphic or cunieform recipes for meal preparation.
Moving on, there were a couple of interesting cookery books which were published in the 14th Century : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the curry that appears on menues today, but rather descriptions of the types of food prepared by the cooks of the rich and wealthy people of that period. By the advent of the 1900s, cookery books are increasing in popularity as a result of higher levels of literacy, more free time and disposable income. |
We hope you enjoy this Korean Skewered Beef recipe.
