Korean Beef Bulgogi - cooking recipe

Ingredients

1 lb thinly sliced beef sirloin (sliced about 2-3mm thick, against the grain-it is easier to slice when partially frozen. Use a sharp)
garlic, 5 minced cloves (I used a garlic press)
ginger, fresh 1/2-1 inch piece (if you like lots of ginger, go for the 1in piece)
1 medium yellow onion, peeled
2/3 cup soy sauce
2 tablespoons toasted sesame seed oil
2 -4 tablespoons white sugar (I like mine on the sweeter side, I went with 4)
cracked pepper, to taste
1 onion (this one is for cooking)
1/2 cup shredded carrot
crushed red pepper flakes, to taste

Preparation

Using an very fine grater, grate the onion and ginger (alternatively, you can just blend till liquid but this makes the marinade a bit watery).
Mix together with the soy sauce and minced garlic, and 2 T sugar then taste for sweetness. If it's not quite sweet enough for your tastes, add all of the sugar.
Put the sliced meat into a bowl, then pour the marinade over the top, add the sesame seed oil, and cracked pepper to taste.
massage all the marinade into the meat for about 1-2 minutes, making sure none of the slices of beef are stuck together and that the marinade has been distributed evenly throughout.
Cover and store in the fridge for at least a few hours, preferably overnight.
When it's time to cook: Cut the second onion in half lengthwise and slice into thin strips.
Heat an unoiled non-stick frying pan at med-hi heat. Add beef with marinade, red pepper if using, carrot and onion. Cook till done, about 10-15 minutes.
Serve over rice.