Bulgogi (Korean Barbeque)

A favorite we were introduced to while we lived in Puerto Rico!

• Beef tenderloin or sirloin, partially frozen and sliced thinly across the grain -- 1 1/2 to 2 pounds
• Scallions, minced -- 2 or 3
• Sugar -- 2 tablespoons
• Garlic, minced -- 2-3 cloves
• Sesame seeds (optional) -- 1 tablespoon
• Pepper -- 1 teaspoon
• Soy sauce -- 1/2 cup
• Sesame oil -- 1 tablespoon
• Red lettuce, separated into whole leaves -- 1 head (any lettuce you can wrap meat and rice in)
• Hot cooked sticky rice -- 4 cups (for fewer carbs just reduce the amount of rice you eat)

METHOD

1. Toss all the ingredients except for the lettuce and rice together in a large bowl and marinate for at least 1 hour or up to 8 hours.
2. Heat a heavy skillet or hot plate without oil over medium-high heat. Drain any excess marinade from the beef. Add the beef to the hot skillet or hot plate in small batches and sear until just cooked through. Remove to a platter and repeat with the remaining meat.
3. Serve bulgogi with lettuce leaves and steamed sticky rice. Hold a leaf of lettuce in one palm, add a small portion of meat and top it with a bit of rice. Roll the lettuce leaf up and pop it in your mouth.

BULGOGI VARIATIONS

• Dak Bulgogi (Korean barbecued chicken): Use chicken breast, butterflied and cut into chunks. Cut the amount of soy sauce in half and add 1 tablespoon of minced ginger

Origin of this recipe (because nothing is original anymore, seriously)