Korean Beef Bulgogi

• 1 lb thinly sliced beef sirloin (sliced about 2-3mm thick, against the grain-it is easier to slice when partially frozen. Use a sharp)
• garlic, 5 minced cloves (I used a garlic press)
• ginger, fresh 1/2-1 inch piece (if you like lots of ginger, go for the 1in piece)
• 1 medium yellow onion, peeled
• 2/3 cup soy sauce
• 2 tablespoons toasted sesame seed oil
• 2 -4 tablespoons white sugar (I like mine on the sweeter side, I went with 4)
• cracked pepper, to taste
• 1 onion (this one is for cooking)
• 1/2 cup shredded carrot
• crushed red pepper flakes, to taste

1. Using an very fine grater, grate the onion and ginger (alternatively, you can just blend till liquid but this makes the marinade a bit watery).
2. Mix together with the soy sauce and minced garlic, and 2 T sugar then taste for sweetness. If it's not quite sweet enough for your tastes, add all of the sugar.
3. Put the sliced meat into a bowl, then pour the marinade over the top, add the sesame seed oil, and cracked pepper to taste.
4. massage all the marinade into the meat for about 1-2 minutes, making sure none of the slices of beef are stuck together and that the marinade has been distributed evenly throughout.
5. Cover and store in the fridge for at least a few hours, preferably overnight.
6. When it's time to cook: Cut the second onion in half lengthwise and slice into thin strips.
7. Heat an unoiled non-stick frying pan at med-hi heat. Add beef with marinade, red pepper if using, carrot and onion. Cook till done, about 10-15 minutes.
8. Serve over rice.

beef sirloin, garlic, ginger, yellow onion, soy sauce, oil, cracked pepper, onion, shredded carrot, red pepper

Taken from www.food.com/recipe/korean-beef-bulgogi-382047 (may not work)