Korean Table-Top Style Barbecue Beef Bulgogi

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1/4 C soy sauce

2 T rice wine vinegar

1 T sugar

1 T sesame oil

1/4 tsp. black pepper

1 boneless beef top sirloin steaks (about 1-1.5 lb), cut into 1/8” thick strips

3 green onions, thinly sliced

2 minced garlic cloves

leaf lettuce (red or green)

1 C sushi rice

1 1/4 C water

1 C coconut cream (I couldn’t find coconut cream anywhere. I just substituted the thick stuff that’s in the can of coconut milk and it turned out fine)

1/2 C granulated sugar

1/4 tsp salt

1 fresh, ripe mango, peeled & removed from pit

2 C (maybe more) sticky rice, cooked as directed above

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