Title: Korean beef barbecue
 Categories: Main dish, Meats, Beverages
      Yield: 4 Servings
 
  1 1/2 lb Boneless Beef: Cut 1 1/2"
           Thick
      1 tb Sesame Seeds
      1 c  Scallions; Chopped, 2 Lg
      2 lg Cloves Garlic; Minced
    1/4 c  Soy Sauce
      2 tb Sugar
      2 tb Dry Sherry
      2 tb Vegetable Oil
 
  Freeze the meat until firm, about 2 hours.  Meanwhile, in a heavy iron
  skillet, spread the sesame seeds and toast over moderate heat until
  golden. Stir the seed once or twice to toast evenly. With a mortar
  and pestle or with the back of a spoon against a board, grind the
  seeds until powdery. Place in a large bowl with the scallions, garlic
  to taste (if you like garlic, up to 3 cloves may be used), soy sauce,
  sugar, sherry, and vegetable oil, blending well.  With a very sharp
  knife, cut the semi-frozen meat (beef chuck, round or sirloin),
  across the grain, into strips about 1/4-inch thick.  Add the meat
  strips to the sauce, stirring to coat well, cover, and marinate at
  room temperature for 1 to 2 hours. Let the fire in a hibachi or small
  grill burn down ot glowing coals. If the grill rack is widely spaced,
  place the meat strips in a hinged wire broiler. Broil about 1 minute
  on each side until browned but still rare. Serve with rice and
  vinegary coleslaw or cucumber salad.