12 oz beef strips
Minced green onion
300g shiitake mushrooms
8 skewers
Breadcrumbs, toasted
For the beef marinade
4 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon sesame oil
2 tablespoons minced green onion
1 tablespoon crushed garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
3 tablespoons Korean pear juice
1 tablespoon ginger juice
For the mushroom marinade
1/2 teaspoon toasted sesame oil
1 tablespoon toasted ginseng powder
1 tablespoon soy sauce
Pimenta-do-reino (black pepper)
Salt
12 oz beef strips
Minced green onion
300g shiitake mushrooms
8 skewers
Breadcrumbs, toasted
For the beef marinade
4 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon sesame oil
2 tablespoons minced green onion
1 tablespoon crushed garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
3 tablespoons Korean pear juice
1 tablespoon ginger juice
For the mushroom marinade
1/2 teaspoon toasted sesame oil
1 tablespoon toasted ginseng powder
1 tablespoon soy sauce
Pimenta-do-reino (black pepper)
Salt
Cut the beef into 6cm strips and make micro-cuts with a sharp knife to tenderize it
Marinate and reserve for 30 minutes
Soak the shiitake mushrooms in water with a little salt
Drain the excess water and press the mushrooms to remove any remaining liquid
Mushroom-mate the mushrooms so that they are roughly the same size as the beef, then marinate them
Cut the green onion into 6cm pieces
Take a skewer and alternate the beef, mushroom, and green onion, with the beef at both ends
Grill the skewers on a barbecue or grill pan
Arrange the finished skewers on a platter
Pickle the breadcrumbs well and sprinkle them over the beef to garnish before serving.
