30 minutes prep -- 4-6 hours marinating time.

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While this stuff is decently spicy, if you eat it on top of steamed white rice the heat is dispersed into flavor. Although some of the ingredients are exotic, they will keep well for future use-- and it's absolutely worth getting the right ingredients (most found at an Oriental grocery store) Best served with Vodka!

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Cut the steak across the grain into 1/4-inch slices, then chop into 1 1/2-inch cubes (or, leave the strips long to better fit on a skewer). Set aside. In an unoiled heavy pan, gently toast the sesame seeds to bring out their flavor. Set aside to cool, then crush (if you don't have a mortar and pestle, the bottom of a shot glass in a bowl works fine). In a plastic, glass, or ceramic bowl, mix the seeds with the garlic, soy, sugar, oils, and the other spices, using the sherry to bind the ingredients.

Stir the beef into the spicy paste, cover, refrigerate and marinate for 4 to 6 hours, turning occasionally (we usually marinate overnight). When marinated, place the beef of skewers and cook over a barbecue, hibachi, or an indoor grill for 4 minutes, turning every minute to ensture that the meat cooks evenly and is not overdone.

Place on a warm serving dish and garnish with the chopped green onions and radishes.