KOREAN BEEF

2 1/2 pound beef eye round roast
4 cloves garlic, chopped
1 green onion, chopped
1/2 cup soy sauce*
3 tablespoons vegetable oil
1 tablespoon sesame seeds, toasted and crushed
1 tablespoon sugar
1 1/2 teaspoons sesame oil
Freshly ground pepper (to taste)
10 (eight-inch) bamboo skewers

Trim any excess fat from roast; chill in freezer 1 hour. Thinly slice roast lengthwise with the grain; place in glass dish.

Mix remaining ingredients; pour over beef and cover. Refrigerate stirring occasionally, at least 4 hours, no longer than 24 hours.

WHEN READY TO COOK:
Thread 2 strips of meat on each skewer, twisting and catching any dangling ends.

Cook beef over barbecue grill 4 inches from medium-hot coals, turning occasionally, 8 minutes or until desired doneness.

* If sodium is a concern, substitute milder soy sauce. Commercially prepared milder soy sauce has considerably less sodium than regular soy sauce.

Makes 10 servings
From: Recipelink.com
Source: Recipe booklet: More Light Cooking with Beef, California Beef Council, not dated

Category:  Main Dishes, Beef and Other Meats
Msg Link:  http://www.recipelink.com/msgid/3149493