Korean Bulgogi

1 pound bulgogi meat (top sirloin, trimmed and sliced very thin) see note

2 tablespoons honey

3 tablespoons low-sodium soy sauce

1 tablespoon mirin (sweet rice wine)

1 teaspoon fresh ginger, minced

1 teaspoon sesame oil

3 cloves garlic, minced

3 green onions, chopped

1 tablespoon sesame seeds, toasted

Place meat in a single layer on a platter; drizzle with honey and let rest 10-20 minutes.

Transfer meat to large resealable plastic bag and add soy sauce, mirin, ginger, sesame oil, garlic and onions; marinate 1 to 2 hours in refrigerator, shaking contents of bag occasionally to mix.

To grill: Prepare a wire grilling basket with cooking spray. Place meat in basket and discard marinade. Cook 5 minutes or until meat is done to your taste. Turn often while grilling.

On stovetop: Coat a large skillet with cooking spray and heat over medium heat. Place beef in skillet with half the marinade, discard the rest. Cook, turning occasionally, until meat is done to your taste, several minutes.

Serve with rice and kimchee.

Serves four.

Cook's note: Look for thinly sliced steak and kimchee at Asian markets.