Korean beef BBQ

Using an electric Stylux 3-in-1 BBQ set.

Ingredients (serves 4):
750g sirloin steak, sliced thinly
250g shiitake mushrooms, stems discarded
1 red bell pepper, sliced
1 large white onion, thickly sliced
8 spring onions, white stems only
2 tbsp vegetable oil

Bulgogi marinade:
2 tbsp garlic, minced
4 tbsp light soya sauce
2 tbsp brown sugar
2 tbsp corn syrup
1/2 tsp black pepper, freshly ground
2 tbsp rice wine
1 tbsp sesame oil
1 Chinese pear, skinned

Method:
1. Mix all the marinade ingredients, except the pear.
2. Grate the pear into the bowl and mix well.
3. Keep about 3 tbsp of marinade for the vegetables. With the rest, marinate meat for 2 hours. Vegetables can be tossed with the marinate about 30 minutes before the meal.
4. Heat grill and hot stone. Brush both with vegetable oil.
5. Cook mushrooms and vegetables on the grill first. Then, keep them warm in warming pans below the grill.
6. Sear meat briefly on the grill; transfer to the hot stone and let it cook slowly. Serve everything directly from the grill.

Tips:
The hot stone is ideal for stir frying beansprouts or cooking burger patties as these are hard to scrape off a metal grill.

Recipe source: Simply Her magazine (May 2007)