|Rump steak||1 Pound, cut into 2 inch strips|
|Green pepper||1 , pith and seeds removed and cut into strips|
|Scallions||4 , cut into 1 inch lengths|
|Eggs||2 , beaten|
|Flour||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Sesame oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Roasted sesame seeds||1 Tablespoon, ground|
First, make the marinade.
Put the soy sauce, sesame oil, garlic clove, sugar and half the ground sesame seeds into a large, shallow bowl.
Add the beef strips to the bowl and turn to baste thoroughly.
Set aside at room temperature for 30 minutes.
Remove the strips from the bowl and pat dry with kitchen towels.
Discard the marinade.
Thread the beef on to skewers, alternating them with the pepper and spring onion (scallion) pieces.
Carefully dip the skewers into the beaten eggs, then coat in the flour, shaking off any excess.
Heat the oil in a large frying-pan.
When it is hot, carefully arrange the skewers in the pan.
Fry, turning the skewers occasionally, for 8 to 10 minutes, or until the beef is brown and crisp.
Remove from the heat and drain on kitchen towels.
Transfer the skewers to a warmed serving dish, sprinkle over the remaining sesame seeds and serve at once.