Freeze the meat until firm, about 2 hours. Meanwhile, in a heavy iron skillet, spread the sesame seeds and toast over moderate heat until golden. Stir the seed once or twice to toast evenly. With a mortar and pestle or with the back of a spoon against a board, grind the seeds until powdery. Place in a large bowl with the scallions, garlic to taste (if you like 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-frozen meat (beef chuck, round or sirloin), across the grain, into strips about 1/4-inch thick. Add the meat strips to the sauce, stirring to coat well, cover, and marinate at room temperature for 1 to 2 hours. Let the fire in a hibachi or 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 until browned but still rare. Serve with rice and vinegary coleslaw or cucumber salad.
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 61 (39%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 252.8mg||9 %|
|Potassium 43.8mg||1 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 20.8g|
|Protein 1.4g||2 %|
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Calories per serving: 155
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