Bulgogi (Korean BBQ)

Ingredients

(1 lb) Flank Steak
(3 - chopped) Green Onions
(One - sliced thin) Small Sweet Onion
(6 - minced) Garlic Cloves
(2 TBSP - grated) Fresh Ginger
(1 TBSP) Sesame Seeds
(2 TBSP) Sesame Oil
(2 TBSP (or more)) Toasted Sesame Oil
(1/4 cup) Raw Local Honey - 1 quart
(1/4 cup) Shoyu (traditionally fermented soy sauce)
(to taste) Course Grown Black Pepper

Directions

1 lb Tender Flank Steak - sliced thin (for the best texture, you will need to soft freeze the meat and slice it paper thin with a mandolin) or cut into small bite sized pieces
3 Green Onions - chopped
1 Small Sweet Onion - thinly sliced
6 Garlic Cloves - minced
2 Tablespoons Fresh Ginger - grated
1 Tablespoon Sesame Seeds - I mix half white and half black
2 Tablespoons Regular Sesame Oil
2 Tablespoon or more Toasted Sesame Oil - (intensely flavored)
1/4 Cup Raw Honey - run under warm water so it will mix
1/4 Cup or more Shoyu (traditionally fermented soy sauce) - to taste
Optional – Coarse Grown Black Pepper

Put cut meat in a bowl. Mix in the regular sesame oil until lightly coated. Add the white and green onion. In a separate small bowl, mix the toasted sesame oil, honey, ginger and garlic. Add the Shoyu in last, a spoon at a time, tasting until you get the right amount for your taste. Pour over the meat mixture and mix until everything is mixed together well. Marinate all day or overnight, mixing periodically

Stir fry with a little extra soy sauce. Serve over rice.