Beef Bulgogi- Eric Anwiler (Martha Stewart)

1.5 lb steak, trimmed of excess fat

Marinade (for extra sauce, use 1.5 times marinade):
1/4 c soy sauce
1 tbsp hot chile sesame oil (if you can't fins this, add a dash of red pepper flakes to 1 tbsp toasted sesame oil)
2 tbsp dark brown sugar
6 garlic cloves, minced
1 tbsp finely grated peeled fresh ginger
(If you want it a bit spicier, add red pepper flakes for extra heat, to taste.)

2 med red onions, halved and cut lengthwise into 1 in wedges
1 green bell pepper, seeds and ribs removed, sliced into 1/2 in strips
4 tsp vegetable oil
1 small head lettuce, separated into leaves (OR rice)

Freeze the beef for 20 minutes; transfer onto a clean work surface and slice diagonally (across the grain) into 1/8 in strips. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, and ginger. Place the onions and peppers in a small bowl; toss with half the soy marinade. Toss the steak in the remaining marinade; let stand for 15 minutes

Heat 2 tsp of the vegetable oil in a large nonstick skillet over medium high heat. Add the onions and peppers; cook until softened, about 5 minutes. Transfer to a plate. Wipe the skillet clean with a paper towel.

Heat the remaining 2 tsp vegetable oil over high heat. Cook half the meat (or all of it, if it fits), turning often, until browned, about 2 minutes. Transfer to a plate. Cook the remaining meat. Return the first batch and any accumulated juices to the pan; add the onion mixture. Cook, tossing, until heated through, about 1 minute. To serve, roll up the beef mixture in lettuce leaves, or serve over rice.

Serves 4 | Total Time: 45 minutes