This is the traditional way of making Korean-style grilled steak. The meat is marinated, grilled, cut into strips, and served on lettuce leaves with a dipping sauce. This dish makes a delicious meal or appetizer for any occasion.
Slice beef tenderloin tips or sirloin into 1/4 inch thick slices. Place in a glass or plastic dish or resealable plastic bag. Add bulgogi marinade and toss to coat evenly. Refrigerate for 2-4 hours. Preheat grill. You can either thread the meat onto skewers lengthwise or use a grilling basket to keep the small pieces from falling into the fire. Either way, grill the meat until it is evenly brown all over.
Since the Bulgogi marinade contains sugar, watch for flare-ups and turn frequently to avoid burning. Serve on a warm platter. Wrap meat pieces with romaine lettuce leaves and dip into the dipping sauce. You can also add shredded carrots, caramelized garlic cloves or whatever else sounds good.