Korean marinated beef steak, grilled and served thinly sliced.

Bulgogi

1 1/2 pounds sirloin steak
1 plastic bag
6 green onions, sliced
4 garlic cloves, minced
3 tablespoons minced ginger root
3 tablespoons soy sauce
1 tablespoon cider vinegar
2 teaspoons sesame seed
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons vegetable oil
1/2 teaspoon ground black pepper

1. Score sirloin steak with a shallow 1-inch cross-hatch pattern. Repeat on other side. Cover with plastic wrap. Working from center to edges, use a meat mallet to pound steak into a 12 x 8-inch rectangle.
2. In a 13 x 9-inch baking dish, combine thinly sliced green onions, finely chopped garlic cloves, chopped, peeled ginger root, soy sauce, cider vinegar, sesame seed, sugar, oil, and pepper. Add the steak and allow to marinate, covered, in the refrigerator, for 2 hours.
3. Remove the meat from the marinade.
4. Over a hot grill, cook the meat to desired doneness. Slice thinly to serve.

Makes 6 servings.