Bulkogi

Ingredients

• Beef top sirloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  3 steak or 1.82kg

• Garlic

  Raw

  1 cloves, minced or 3g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Soy sauce

  Made from soy (tamari)

  5 tbsp or 90g

• Sucralose

  Sweeteners, tabletop, splenda packets

  10 packet or 10g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Water

  Plain, clean water

  1 cup or 237g

• Lettuce

  Romaine or cos, raw

  4 leaf outer or 112g

Directions

1. Partially freeze the beef for about an hour to make it easier to slice.
2. Slice the beef as thinly as possible, cutting against the grain. It should be in very thin slices, but not falling apart.
3. In a bowl, combine the garlic, sesame oil, soy sauce, sucralose, pepper, onions, and water.
4. Pour the marinade over the sliced beef and let it marinate for at least 1 hour.
5. Preheat a grill to medium-high heat.
6. Grill the marinated beef until browned and cooked through.
7. Serve the cooked bulgogi in lettuce leaves.