Korean Style Beef & Mushrooms
|Boneless top sirloin steak||1 Pound|
|Vegetable oil||2 Tablespoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Minced onion||1⁄4 Cup (4 tbs)|
|Fresh ginger root slice/1/4 teaspoon ground ginger||1⁄4 Inch, finely chopped (1 Piece)|
Have your butcher cut steak into 15 to 20 very thin slices or partially freeze steak and cut into very thin slices.
Thread meat on fifteen to twenty 6-inch bamboo skewers by pushing skewers in and out of each meat slice as though sewing.
Thread a mushroom on 1 end of each skewer; set aside.
In a 9" x 5" loaf pan, combine oil, soy sauce, garlic, onion, pepper, ginger and honey.
Place skewered meat in marinade, turning to coat all sides.
Cover and refrigerate 6 hours or overnight.
Drain, reserving marinade.
Preheat broiler or barbecue grill, if necessary.
Place oven rack 5 to 8 inches from heating element.
Broil meat in oven or on grill about 2 minutes.
Baste several times with reserved marinade.
Turn and baste with marinade; broil until evenly browned.