Post-Parkour Bulgogi Feast

The boys and I went out to Great Falls to play on the rocks and what better to bring to a picnic than Bulgogi?

2 pound marbled sirloin (or venison steak, or really any meat)
1 small onion, sliced thin
4 green onions, sliced thin

1 pear, peeled and mashed
1 inch fresh ginger, peeled and minced
4 cloves garlic, minced
2 TBS rice wine (can substitute either white cooking wine or rice wine vinegar)
4 TBS sugar
2 TBS sesame oil
8 TBS low sodium japanese or korean soy sauce (a/k/a do not use crappy LaChoy)
1 TBS toasted sesame seeds

Put the sirloin in the freezer for about an hour before slicing. Slice it super thin against the grain. The slices should be at least 2" in diameter. Mix the marinade, add the green and regular onion, and then toss in the sirloin in a big ziplock. Use tongs or your hands to make sure the marinade gets to all the pieces. Throw in the fridge overnight (or marinate for at least two hours).

When using an outdoor grill, you want the coals very hot so the beef cooks in almost an instant and you get carmelization of both the onions and the beef. Once the coals are hot, cover with a double layer of tinfoil with a few holes poked in it to allow for ventilation to the coals and for any excess marinade to cook off. Place the pieces of beef in a single layer and cook on both sides. Since it is cut so thin, it should cook very quickly. I like to take the beef off first and let the onions cook until golden brown. Wrap a couple pieces up with green leaf lettuce, and something spicy like kimchi, siracha, or kochujang, and enjoy hot off the grill!

You can also make marinated veggies to wrap with the beef. Use fresh string beans, carrots sliced into matchstick size, bean sprouts, spinach, or anything else that sounds good. Blanch the veggies (bring water to a boil, throw the veggie in for about 2 minutes, then put in an ice bath or cheat and put in a strainer and run cold water over it until the veggies are not hot anymore). Toss with a mixture that is equal parts soy sauce, sesame oil, and a dash of rice wine vinegar. Sprinkle with sesame seeds and salt if needed. Refridgerate for at least an hour.