Korean sesame beef

Hey sly, kisses babygirl, here you go...
This is taken from the fantastic Steve Raichlen's The Barbecue Bible and is just like I had in Korea and restuarants here.
2 lbs beef tenderloin tips, or boneless sirloin (don't skimp on the meat quality, you want tender)
1/2 cup soy sauce (use a good brand, I prefer Aloha brand, www.alohashoyu.com
1/3 cup sugar
3 Tablespoons sake
2 Tablespoons Asian/dark (meaning roasted) sesame oil
8 cloves garlic, thinly sliced
4 scallions/green onions, both white and green parts trimmed and minced
2 Tablespoons sesame seeds, toasted (you can toast them yourself)
1/2 teaspoon fresh ground black pepper
1. If using tenderloin tips, butterfly them to obtain broad flat pieces of meat; each should be about 4 inches long and wide and 1/4 inch thick. If using the sirloin, cut it across the grain into 1/4 inch slices. Whichever cut you use, pound the slices between two sheets of plastic wrap with the side of a cleaver/meat tenderizer to flatten them to a thickness of 1/8 inch. Place the meat in a large nonreactive baking dish and set aside while you prepare the marinade.
2. Combine all the ingredients for the marinade in a small bowl and whisk until the sugar is disolved. Pout the mixture over the meat in the baking dish and toss thoroughly to coat. cover and let marinate, in the refrigerator, for 2-4 hours. (can be done shorter, but the flavor just isnt' the same...)
3. Preheat grill to high.
4. When ready to cook, oil the grill grate. Arrange meat on grill, until nicely browned on both sides, about 1-2 minutes per side (yes, that quick, if you pounded thin enough and have a hot grill).
Enjoy.
Love,
Angie