Korean Beef Barbecue

Directions

1. Freeze the meat till hard, about 2 hrs. Meanwhile, in a heavy iron skillet, spread the sesame seeds and toast over moderate heat till golden brown.
2. Stir the seed once or possibly twice to toast proportionately. With a mortar and pestle or possibly with the back of a spoon against a board, grind the seeds till powdery.
3. Place in a large bowl with the scallions, garlic to taste (if desired garlic, up to 3 cloves may be used), soy sauce, sugar, sherry, and vegetable oil, blending well. With a very sharp knife, cut the semi-frzn meat (beef chuck, round or possibly sirloin), across the grain, into strips about 1/4-inch thick. Add in the meat strips to the sauce, stirring to coat well, cover, and marinate at room temperature for 1 to 2 hrs. Let the fire in a hibachi or possibly small grill burn down ot glowing coals. If the grill rack is widely spaced, place the meat strips in a hinged wire broiler. Broil about 1 minute on each side till browned but still rare. Serve with rice and vinegary coleslaw or possibly cucumber salad.