Bulgogi #2

Title: Bulgogi

2

Categories: Meat Yield: 4 servings

2 lb boneless meat from beef

-short ribs; more or less,

-sliced thin

1 c soy sauce

1/2 c sugar

1 tb sesame oil

1 1/2 ts black pepper

1 1/2 ts monosodium glutamate

3 Cloves garlic; chopped fine

1 md white onion; chopped

Mix all of the ingredients but the meat in a wok (no additional oil is

needed); stir and heat, then add the meat and cook, stirring, until no longer

red. Overcooking likely will toughen the meat. NOTE: Any good, tender grade or cut of lean beef would serve equally well.

From some newspaper article (?) in my mother's (Judy Hosey) recipe box! --