Korean Bulgogi

Serves 4

1 lb thinly sliced sirloin beef

2 cups shredded carrots

1 to 2 onions, sliced

green onion, shopped

6 tbsp vegetable oil

roasted sesame seeds

Mixture A:

4 tsp Korean soy sauce

2 tsp sugar

4 cloves garlic, minced

4 tsp cornstarch

dash black pepper

BBQ Sauce

4 tbsp sugar

4 tbsp Korean soy sauce

1/2 tsp salt

3 tbsp mirin (use Kikkoman's)

4 tbsp cooking wine

Mix beef with mixture A and let stand for 15 minutes.

Heat 4 tbsp vegetable oil in a wok and add beef, stir-fry until cooked. Remove beef and set aside.

Heat 2 tbsp oil in wok, add carrot and stir-fry for a couple of minutes, add onion and stir-fry for 2 minutes.

Add beef and BBQ sauce, mix well then let the sauce boil and thicken.

Sprinkle with sesame seeds and green onion. Serve with rice.