Title: Beef barbecue appetizers (korean beef)
 Categories: None
      Yield: 1 Servings
 
           Chuck meat
    1/4 c  Soy sauce
  1 1/4 ts Cayenne
      1    Green onion and top, sliced
      2 tb Sesame or salad oil
      1 ts Garlic powder
  1 1/2 ts Vinegar
  1 1/2 ts Sesame seeds
           Black pepper (adjust to
           -taste)
 
  Here's a recipe that goes way back in my family. I can't cite a
  source, but it's likely my father brought it back with him after he
  spent time in Korea. These are great appetizers, but we eat them as
  our main dish sometimes too. Hot and spicy, but you can reduce the
  seasoning for a little less intensity and they'll still taste good.
  In summer you can barbeque them but they're just as good in winter
  done in a hot frying pan over high heat.
  
  Cut meat across grain in very thin slices. If longer than 3 inches,
  cut in half. Place in bowl with rest of ingredients and mix well.
  Cover and refrigerate overnight (or longer for spicier flavor; must
  be at least 4 hours). Place meat on rack over barbeque (high heat),
  one minute each side. Should be brown, not crusty. Or heat large fry
  pan, toss in meat and cook over high heat two minutes, stirring
  occasionally.