Skewered Beef And Mushrooms
|Beef top round steak||1 Pound|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Sesame seed||2 Teaspoon, toasted and crushed|
|Sesame oil||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Crushed red pepper||1⁄2 Teaspoon|
|Boiling water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Green onions||4 , bias sliced into 2 inch lengths|
|All purpose flour||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Cooking oil||1⁄2 Cup (8 tbs)|
Partially freeze beef; thinly slice across the grain into bite-size strips.
Place beef in a shallow dish.
Combine soy sauce, sesame seed, sesame oil, sugar, garlic, salt, crushed red pepper, and dash pepper.
Pour the soy mixture over beef; let stand for 30 minutes, turning beef occasionally.
Mean while, pour boiling water over mushrooms to cover.
Let stand a few minutes; drain well and discard stems.
On twelve short bamboo or metal skewers, thread beef strips accordion-style alternately with mushroom caps and green onion pieces.
Roll each skewer in flour to coat thoroughly.
Dip in beaten eggs.
In large skillet cook the skewers in hot oil for 2 to 3 minutes on each side or till meat is browned and vegetables are tender.
Remove skewers from skillet; drain thoroughly on paper toweling.