Name: Sunny's Sweet and Spicy Korean BBQ
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT5H20M0.000S
Yield: 4 to 6 servings
Ingredients: 1 pound beef tenderloin, trimmed and frozen for 4 hours; 2 cups soy sauce; 1 cup packed light brown sugar; 1/4 cup vegetable oil; 1 teaspoon red chile flakes; 4 cloves garlic, smashed; 1 red-skinned apple, cored and quartered; 1-inch piece fresh ginger, peeled and grated; 1/2 Vidalia onion, cut in chunks; Freshly ground black pepper; 1 bunch scallions; 8 to 12 leaves Bibb lettuce; Grated carrots, for serving; Bean sprouts, for serving; Sliced radishes, for serving; Kimchi or sliced spicy pickles, for serving; Sriracha hot sauce, for serving; Sesame Soy Dipping Sauce, recipe follows; 1/2 cup soy sauce; 1 tablespoon rice vinegar; 2 teaspoons toasted sesame oil; 1 teaspoon sesame seeds

Directions

For the beef and marinade: Slice the partially frozen tenderloin as thin as possible using an extremely sharp knife; aim for 1/4-inch thickness.
In a food processor, combine the soy sauce, brown sugar, vegetable oil, red chile flakes, garlic, apples, ginger, onions and few grinds of black pepper. Cut 4 of the scallions into quarters and add to the food processor. Blend until smooth. Pour into a large resealable plastic bag. Add the sliced beef, and then squeeze out as much air as possible. Let marinate at room temperature for 1 hour.
Preheat a grill, grill pan or electric tabletop grill to medium-high heat. Remove the beef slices from the bag, shaking off any excess marinade. Cut the remaining scallions into 4-inch pieces.
When you are ready to eat, place the scallions on the grill, add the beef slices and cook the beef for 1 minute per side and the scallions until slightly charred. Remove to a platter.
For the lettuce wraps: Fill a lettuce leaf with some of the meat, carrots, sprouts, radishes, kimchi and grilled scallions. Serve with the hot sauce and Sesame Soy Dipping Sauce.