BULKOGI (Korean Barbecue)

• 2 pounds top sirloin steak
• 5 tablespoons soy sauce
• 1/4 cup granulated Splenda or equivalent liquid Splenda
• 1/4 teaspoon black pepper
• 1/4 cup green onion, chopped
• 1 tablespoon garlic, minced
• 1 tablespoon sesame oil
• 5 tablespoon water
• Leaf lettuce, optional

Partially freeze the beef about an hour or so to make it easier to slice. Slice the beef as thinly as possible against the grain. It should be in very thin slices, but not falling apart. Mix all of the remaining ingredients except the lettuce. Pour over the meat and marinate at least 1 hour. I put the meat and marinade in a ziploc bag, set it in a baking pan and turned it occasionally.

Preheat a contact-type grill (Foreman, GE, etc.) and grill the meat in batches without closing the lid. Turn meat after a few seconds (it cooks very quickly) to brown the other side and remove to a serving plate; repeat with remaining meat. You can sauté the meat in a nonstick skillet as well. Serve beef rolled up in lettuce leaves if desired.