BEEF BULGOGI

Serves 4

3 Tbsp soy sauce

2 Tbsp mirin (or substitute half honey, half rice/white wine vinegar)

1 Tbsp each sugar and sesame seeds

1 Tbsp sesame oil

3 cloves garlic, minced

2 tsp minced fresh ginger

6 green onions, thinly sliced

dash of Tabasco sauce

1 tsp Rooster brand chili garlic paste (optional)

half Asian pear, peeled and grated (or use any firm pear)

½ kg beef sirloin grilling steak, thinly sliced

1 tsp vegetable oil

In bowl, combine soy sauce, mirin, sugar, sesame seeds, sesame oil, garlic, ginger, hot sauce and 2 of the sliced green onions; whisk until sugar dissolves.

Stir in pear and beef; mix well and let stand for about half an hour, longer for tougher cuts of meat. Drain and reserve marinade.

In wok or skillet, heat vegetable oil over high heat; stir-fry beef mixture until beef is browned.

When the beef is cooked, pour back the drained marinade and heat through, adding remaining green onions in the last minute of cooking.

Serve over fluffy basmati rice; 1 ½ – 2 cups dry weight will do.