Bulgogi

2 lb. sirloin, sliced across the grain on the diagonal bias

3 cloves garlic, minced                                    1 onion, chopped

3 green onions, chopped                                 1/3 c. soy sauce

2 Tbsp. + ½ tsp. sesame oil                             2 tsp. honey

Freshly ground black pepper                           ½ tsp. sugar

1 Tbsp. Korean red pepper paste                    1 head leafy lettuce

With the back of a knife, pound each slice of beef lightly to tenderize it. In a bowl, mix together Korean red pepper paste, sesame oil, and sugar.  Mix in all other ingredients except for lettuce and rice; stirring until well coated.  Add mixture to a large plastic bag; refrigerate for several hours, tossing bag periodically.  Cook beef in one layer in a very large skillet.  The meat should be well done, and the outside caramelized.  Serve over rice or inside lettuce rolls.