Sesame Beef And Scallion Kebabs Recipes

Steps:

• Place sesame seeds in a small skillet and set pan over medium-low heat. Cook 1 to 3 minutes, until just golden brown, shaking the pan frequently to prevent burning. Remove from heat and set aside.
• Place lettuce in a large bowl (or divide onto individual dishes). Top lettuce with beef, carrots, scallions and cilantro.
• In a small bowl, whisk together broth, vinegar and sesame oil. Season with salt and pepper, to taste. Pour mixture over salad, and top with toasted sesame seeds. Serve immediately.

Steps:

• In a small bowl whisk together the soy sauce, the garlic, the oil, the gingerroot, the sugar, the vinegar, the sesame seeds, and the pepper. Thread the steak cubes loosely onto 4 of the skewers and thread the remaining skewer crosswise through the middle of each scallion so that the scallions stand parallel to one another. Put the beef and scallion kebabs in a shallow dish just large enough to hold them, pour the marinade over them, coating them well, and let the kebabs marinate, chilled, turning them frequently, for 25 minutes. Grill the kebabs on an oiled rack set about 6 inches over glowing coals, turning them, for 10 minutes. Alternatively the kebabs may be broiled under a preheated broiler about 4 inches from the heat in the same manner.) Divide the beef and the scallions, both removed from the skewer, between 2 plates.

Steps:

• Stir together the soy sauce, mirin, sake and sugar in a pie dish or similar shallow container until the sugar is almost dissolved. Set the marinade aside.
• Cut the beef with the grain into 24 slices, each about 1/2 inch thick. Working in batches, arrange a few slices cut-side up on a piece of plastic wrap, leaving a few inches between each slice. Cover with another piece of plastic wrap and pound with a meat mallet until the slices are 1/8 inch thick or a little less.
• Lay 3 slices on a work surface parallel to you with the long sides slightly overlapping (by about 1/4 inch). Cut 3 pieces of scallion the same width as the beef and place them across the meat at the end closest to you. Tightly roll the meat around the scallions, starting at the end closest to you. Secure the roll with 2 toothpicks--1 placed horizontally along each of the 2 "seams." Repeat with the remaining beef and scallions. You will end up with 8 rolls.
• Place the rolls in the marinade, turn to coat and marinate, turning once halfway through, for about 15 minutes. Transfer to a plate, letting any excess marinade drain off, and pat dry (reserve the marinade).
• Heat the oil in a large skillet over medium-high heat. Add the rolls and brown on 4 sides, 3 or 4 minutes total (the middle should still be rare). When you flip the rolls the last time, reduce the heat to medium, add the reserved marinade and simmer, turning the rolls a few times, until the sauce thickens, about 2 minutes. (The meat should still be pink in the middle at this point. If you prefer your meat more well done, simmer it a little longer; just be careful not to reduce the sauce too much. If that happens, thin it with a little water.)
• Transfer the rolls to a cutting board and, when cool enough to handle, remove the toothpicks. Using a very sharp knife, cut the rolls crosswise into pieces about 1 inch wide and serve upright on plates. Drizzle with the sauce and sprinkle with sesame seeds, if using.

Steps:

• Mix soy sauce, sugar, oil, garlic, and onions in a large bowl. Set aside.
• Cut steak into strips and add to bowl. Cover and refrigerate overnight, or at least 30 minutes.
• Cook in wok or frying pan until brown, about 5 minutes. Add sesame seeds and cook for additional 2 minutes.

Steps:

• In a bowl, toss beef with 3 tablespoons dressing and soy sauce; let stand 10 minutes. Meanwhile, in a large bowl, combine pineapple, apples, chili sauce, lime juice and pepper; toss to combine., Thread beef onto four metal or soaked wooden skewers; discard remaining marinade. Grill kabobs, covered, over medium heat or broil 4 in. from heat until desired doneness, 7-9 minutes, turning occasionally; brush generously with remaining dressing during the last 3 minutes. Sprinkle with sesame seeds. Serve with pineapple mixture.