Korean Skewered Beef and Mushrooms

Servings: 4-5

Ingredients:

250 g Lean rump or round steak

2 tablespoons Sesame oil

1 tablespoon Soy sauce

2 teaspoons Toasted, crushed sesame seed

1 clove Garlic, crushed

1/2 teaspoon Sugar

1/2 teaspoon Crushed fresh chili

185 g Fresh mushrooms

12 Spring onions

2 Large eggs, beaten

Pinch ground pepper

Plain flour for dipping

Oil for frying

Cooking Instructions:

Cut slice of steak into 6 mm strips, then cut strips into 5 cm lengths. Combine oil, soy sauce, sesame seed, and garlic crushed with sugar, pepper and chili. Pour mixture over the meat in a bowl, mix and leave to marinate while preparing other ingredients. Slice mushrooms thickly if large, or cut into halves if small. Wash and trim spring onions to where the green leaves start to separate then cut the solid part into 5 cm lengths. On bamboo skewers thread alternately pieces of meat, onion and mushrooms. Cut skewers in half if they are too long to fit into your frying pan, where thread two lots of ingredients on before you cut them so you have the pointed end for easy threading. Dip skewers in flour, then in beaten egg. Heat enough oil to cover base of frying pan. Oil should be hot, but not smoking. Put skewers in pan and cook until brown and crisp, 2 or 3 minutes on each side. Serve immediately with white rice.

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