07-11 Bulgogi

Hee Jin, my friend from Korea, taught me how to make this.
Buy the Sukiaki beef at an Asian market if possible. If you don't have that option, ask the butcher to slice a ribeye very thin for you.

Toss 1 lb Sukiaki or thinly sliced ribeye beef with
1 T sugar
1 T rice vinegar
1 small handful of Enoki mushrooms, rinsed & sliced (they are long, skinny, small & white)
1/2 small nashi (Asian pear), grated OR 2 rings of pineapple, smashed
(the fruit helps to tenderize the beef)
Set aside in the refrigerator.

In a small bowl, combine:
3 T soy sauce
1 -1 1/2 T sugar
1 T rice wine
1 super finely minced garlic clove
1 t super finely minced fresh ginger
1 finely chopped green onion, including the white parts
2 t sesame oil
dash of pepper
1 T water
Add beef to this bowl and knead meat. Squish and separate the slices.
Refrigerate overnight then sauté in sesame oil, grill or broil. It cooks quickly since it is so thinly sliced.
Serve with rice and a stir fry of vegetables or gingered carrots, etc.

You can make a separate bowl of the marinade to use to stir fry some vegetables, just be sure not to use the marinade that was with the raw beef.