Beef Bulgogi!

I haven't posted a recipe in a while, so here, have one I've fallen utterly in love with.
(One of the upsides of living with a Korean is finding out how to do this sort of thing properly.)

Beef Bulgogi/Bulgoki

1 1/2 pounds beef shoulder steak (london broil) trimmed of fat and sliced very thinly. You can also use top or bottom round. Basically, cheap tough cuts.
1 medium onion, sliced thinly
2 cloves garlic, minced
2 tbsp sesame oil
3 tbsp soy sauce
1-2 tbsp white sugar
1/2 tsp powdered ginger, or maybe a quarter teaspoon fresh
1/2 tsp black pepper
1 tbsp rice vinegar
1 tbsp sake (I use Momokawa Ruby. Adds a nice fruitiness but not too sweet.)

Mix everything together and let it marinate for at least an hour, ideally overnight.
Drain and reserve the marinade and stir-fry in a very hot nonstick pan until the beef is cooked and onions are almost translucent (about 5 minutes all told). Add to the marinade:

1 tbsp corn starch

Mix till smooth then add to the pan. Cook until sauce is thickened and onions are transparent, which should not take more than another minute or two.
If it's too sour-tasting, add more sugar next time. The measurements are approximate, since that's how I roll.
Serve over rice. For optimal rice, cook a ratio of 3 parts rice to 1 part pearl barley.

Kimchi recipe forthcoming once we actually remember to make the stuff and not just leave the cabbage in the fridge until it goes bad and has to be thrown out... >.>

By the way...

Do people ever try the recipes I post? Or are they entirely for my own benefit? I can always just make them private so it doesn't clutter friends lists.