KOREAN BAR-B-Q MEAT (Hawaii)

Liz Briggs

3 lbs. beef (flank steak or sirloin tip) cut in 1-inch slices

4 tsp. powdered sesame seed (toasted and ground)

1-2 hot chili peppers 1/2 tsp. pepper

1/2 cup soy sauce 1/2 cup sesame oil

1/2 tsp. salt 1/2 tsp. ajinomoto (MSG)

2 tsp. sugar 1 lg. clove garlic, minced

3 stalks green onion, minced

Mix ingredients together and pour over beef. Marinate overnight. Charcoal.

PO KO KEY

Mary Jo White

2 lbs. sirloin steak, thinly sliced

Marinade:

1/4 minced onion

2 Tbsp. minced garlic (or p.owder) 1/4 cup soy sauce

2 Tbsp. sugar

1 tsp. black pepper

2 Tbsp. sesame seed, toasted

2 Tbsp. sesame seed oil

Dip each slice of meat into sauce. Fold on skewers. Grill 10 to 15 mins. over banked coals, brushing meat with remaining sauce, OR, put under broiler 10 to 15 minutes, turning once during cooking. Serves 4.

ROULADEN (Germany)

Liz Briggs

2 lbs. thinly sliced beef sirloin

salt and pepper to taste

Dijon mustard

2 medium onions, chopped

2 to 3 dill pickles, chopped

5 strips bacon, cut in small pieces

16 oz. can tomato sauce

1/2 cup water

Salt and pepper beef. Spread mustard on one side. Mix onions, pickles, and bacon in small bowl. Place heaping Tbsp. onion mixture on each slice of beef. Roll, secure with tooth- picks. Sear steak in fat until browned evenly. Pour tomato sauce and water over. Cover and cook over low heat for 1 hour and 15 minutes. Bay leaf may be added to sauce for flavor, if desired.