Korean Barbecued Beef Bul K0 Kee

1 lb -top or sirloin steak

-(boneless) 1/4 c Soy sauce

2 tb Sesame oil

1/4 ts Pepper

3 Green onion; finely chopped

2 Cloves garlic; minced

2 ts Sugar; or to taste

Trim fat from beef; put in freezer for 45 minutes; cut beef diagonally across the grain into 1/8 inch slices; mix remaining ingredients except sugar; stir in beef and coat well. Cover and marinate at room temperature for 2 hours or overnight in the refrigerator; return to room temperature before cooking. Add sugar and marinate another 30 minutes. Stir fry in hot oil using a large skillet or wok over medium heat until light brown, 2 to 3 minutes, do not crowd the pan. Serve with hot cooked rice. Yield 4 servings. Note: Flavor is improved if the beef is cooked on a bbq grill that has rods close enough together so the meat will not fall through. 'BULKOKEE' is Korea's national dish and may have been the inspiration for Japan's teriyaki, which it resembles. In Korea, the dish is usually sprinkled with toasted sesame seeds before serving.