Recipe#24873

Title: Bulgogi #2

From some newspaper article(?) in my mother's (Judy Hosey) recipe box!

Yield: 4 servings
      2 lb boneless meat from beef
           -short ribs; more or less,
           -sliced thin
      1 c  soy sauce
    1/2 c  sugar
      1 tb sesame oil
  1 1/2 ts black pepper
  1 1/2 ts monosodium glutamate
      3    Cloves garlic; chopped fine
      1 md white onion; chopped
  Mix all of the ingredients but the meat in a wok (no additional oil is
needed); stir and heat, then add the meat and cook, stirring, until no longer
red. Overcooking likely will toughen the meat. NOTE: Any good, tender grade or
cut of lean beef would serve equally well.