Conference turris::cooks

    I've been taught to put the meat in the freezer for a while (an hour
    maybe?) so that it's half-frozen - it's much easier to cut into thin
    slices then.   Using a Chinese meat cleaver helps also.
    
    
    

    My girlfriend, who makes excellent Steak on a Stick, uses Flank steak. 
    She slices it across the grain.  Marinates it.  Then she grills it.
    
    Yum!!!

Good cut of flank steak, partially frozen to the point where it is
very firm, but you can still cut it with a kife (freeze it and check
the steak approx. every 30 mins until it feels right).  Remove from
freezer and slice with a sharp knife across the steak - don't cut
with the grain, but across the grain - in really thin slices.  These
can then be defrosted again and placed in a marinade to tenderize
them.  String on the skewers (normally wooden, right?) and grill
for a very short time on each side....maybe a minute.

Good idea.  I think I'll stop and pick up a steak.     

kife??? what the h*ll is a kife?  Sorry about that - my fingers lost
control on that one...try knife, large and very sharp.

Bottled teriyaki marinade can be found in many supermarkets.  The key 
ingredients are soy sauce and ginger (preferably fresh ginger).  As for the
meat, any tender, lean cut of steak will do.  Flank steak is ideal because it's
so easy to cut it across the grain.  Slicing thinly, and across the grain,
are the keys to having the meat come out tender.  I'd marinate the slices
overnight in the refrigerator (although 1 hour at room temperature ought to be
sufficient at a pinch).

--PSW

    if you want to be alittle more economical about this you could always
    use top round steak.  most supermarkets also have this type of steak
    already sliced very very thin and ready to marinate.  they even include
    the sticks!  victory has this exact thing on sale this week (thinly
    sliced top round steak) for 2.89/lb.  
    
    the best teriaki sticks i've made and had as a matter of fact were
    marinating overnight (i believe for that teriaki taste you will have to
    marinate for AT LEAST 24 hours .. anyhoo) the marinade was bottled and
    is 'frank marken's sweet haiwian teriaki marinade' available at star
    market, some victory, heartland and purity and probably others -- in
    the fresh produce section above the produce.. you know where you see
    the other sauces etc.? well anyways.. there is a decision on this in
    note 1984.  just broil the marinating strips for four-five minutes per
    side.  its delicious!  good luck,
    
    
    carlajeanne
    

    Although not Chinese, this is a wonderful recipe for beef on a stick. 
    I made it on a barbecue in the summer.  It was great! The marinade
    tenderizes the beef.  I believe I used flank steak although I can't
    quite remember - the recipe calls for Eye Round Roast - maybe I did use
    that.  I usually follow recipes precisely the first time.  I soaked
    bamboo skewers in water for a few hours, then skewered the pieces of
    meat.  Do make sure the meat is cooked well enough.  Rare marinated
    beef is not tasty!
    
    ------
    
    This is the original Korean Beef recipe.  Feel free to add your name to
    the chain and pass it on to your friends!

    This recipe can be tailored to your own taste.  The Accent meat
    tenderizer isn't really necessary if you use tender beef.  I've also
    found that this tastes great on the BBQ.


				Korean Beef

    Mrs. Soong -> Bill Soong -> Stephanie Koch -> Aiko Mondori -> Steve
    Pinkoski -> Barbara Kroczak

Beef:  Eye Round Roast, cut 1/8 inch thin, if possible.

For every 1 lb. of beef, combine:

	4     T sugar
	6     T soy sauce
	2     T sesame seed oil
	1 1/2 T flour
	1     T sesame seed (more is good)

	Add garlic, pepper, Accent (a few shakes), several scallions 
	(minced) to taste.  Soak the beef and allow it to enjoy the
	delicious environment for at least 30 minutes.  If possible, 
	marinate overnight in the refrigerator.  Then fry using a 
	non-stick pan (the sesame seed oil in the recipe is enough 
	for doing it) OR, alternatively, but less preferably, broil
	for a few minutes.  Serve:  with rice.

    

                Teriyaki Marinade

    2 lbs. beef
    1/2 cup soy sauce
    1/4 cup white wine or chicken broth
    1/4 cup brown sugar, packed
    2 Tbspn. vegetable oil
    1 Large clove garlic minced
    1/4 tspn. ground ginger

Combine all ingrediants except beef.  Place meat and marinade in a plastic
bag.  Seal and refrigerate several hours or overnight.