Bulgogi (Korean Marinated beef)

There are probably as many recipes for Bulgogi as there are cooks that make it. When I saw a recipe for "inauthentic" Bulgogi in a low carb cookbook, I went back and took a look at the recipe I've had since college. With a simple switch of Splenda for sugar & low sodium soay sauce for standard, the recipe I loved and had been cooking for years was low carb & back in my repertoire.

1/2 cup low sodium soy sauce
1/2 cup low sodium beef broth (or water if you're out of beef broth)
2 scallions, including greens, sliced diagonally
1 teaspoon Splenda
5 tablespoons chopped garlic (or to taste -we really really like garlic)
1 tablespoon sesame oil
1 tablespoon minced ginger
2 teaspoons thai chili paste
2 lbs beef (to be more authentic, the thinner the better, but I tend to use whatever cut looks good at the market that week)

1/4 cup sesame seeds
1 tablespoon butter

Melt butter in small skillet on medium, add sesame seeds and saute for 2-3 minutes or until sesame seeds are golden brown.

Combine all ingredients in a large ziploc bag (you can use a casserole dish if you prefer, but I like the convenience of the ziplock and marinades always seem to saturate better in a ziploc bag.)

Add beef. Press excess air out of bag & zip shut. Marinate in fridge overnight.

I grill mine on a George Foreman grill for 3-7 minutes, depending on the thickness of the cut of meat. It also tastes wonderful grilled over charcoal or a wood flame. (but both of those methods take significantly more work than the Foreman grill)