Ingredients
1 lb boneless beef sirloin steak, 1/2 th, ick
1/4 cup soy sauce
1 tbsp toasted sesame seeds
1 tbsp water
2 tsp sugar
1/2 tsp tabasco sauce
1 clove garlic, pressed
1 bamboo skewers
Directions
Slice beef into 1/4" thick strips, each about 4-5"
long. Thread onto bamboo skewers, keeping meat as
flat as possible. Arrange skewers in large shallow
pan. Blend soy sauce, sesame seed, water, sugar,
pepper sauce and garlic, stirring until sugar
dissolves. Pour mixture evenly over skewers; turn
over to coat all sides. Let stand 30 minutes, turning
skewers over occasionally. Remove skewers from
marinade; place half on flat microwave-safe plate.
Microwave on High 30 seconds. Turn skewers over and
bring skewers from outside of plate to center.
Microwave on High 30 seconds (for rare), or to desired
degree of doneness. Repeat procedure with remaining
skewers.
Serves: 6 From: Kikkoman recipe booklet Posted by:
Debbie Carlson - Cooking Echo
Servings: 6 servings
Korean Beef Sticks Recipe brought to you by Recipe Ideas
Categories: Beef; Korean; Meat
The History of Recipes
Experts have proved the existance of recipes back into antiquity, in truth as far as the Egypt of the Pharoahs, and potentially, even further back. However, in the main part, these old cookbooks were just primitive hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to food historians are some clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. During the time of the Roman Empire a man called Apicius compiled a collection of scripts which described recipes prepared by wealthy roman citizens. In his works, he describes how the meals were split into hors d`oeuvres, main meal and afters, a very modern way of dining. Additionally, he tells us how the ancient chefs made use of many aromatic flavours, including a few you will know for example bay, rue and asafoetida. As our culinary historical trip moves on a few more years there are two interesting cookery books published in the fourteenth century : a book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books have no connection with the spicy food that we all know today, but rather accounts of the types of food served to the nobility of those days. In the fifteenth century, the Crusaders brought back many new foods and spices from the East, including spices like coriander, parsley, basil and rosemary. These new herbs and spices created an explosion in cookery books, most of which are now in private cookery archives. By the arrival of the 20th century, cooking books were increasing in popularity as a result of increased literacy, people having increased spare time and having more money to spend. Like it or not, the introduction of television brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Korean Beef Sticks recipe.
