Ingredients
½ cup soy sauce
⅓ cup sugar
2 tablespoons unseasoned rice vinegar
1 tablespoon grated fresh ginger
¼ teaspoon red pepper flakes
1 teaspoon cornstarch
1 flank steak, (about 1 1/2 pounds)
2 tablespoons vegetable oil
12 scallions, cut into 1-inch lengths
2 teaspoons toasted sesame seeds, (see note)
Directions
1
Here we treat the scallions more like a green vegetable than an herb, cutting them into 1-inch lengths and sautéing them until lightly browned and tender. Toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until lightly browned and fragrant, about 2 minutes.
2
Whisk soy sauce, sugar, vinegar, ginger, pepper flakes, and cornstarch
in medium bowl.
3
Pat steak dry with paper towels. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook steak until well browned and cooked to desired doneness, 4 to 6 minutes per side. Transfer to cutting board and tent with foil.
4
Add remaining oil and scallions to empty skillet and cook until lightly browned, 2 to 3 minutes; transfer to bowl. Stir soy sauce mixture and any accumulated beef juices into skillet and simmer, scraping up any browned bits, until thickened, 2 to 3 minutes. Slice beef thin on bias against grain. Transfer to platter and top with sauce, scallions, and sesame seeds. Serve with rice.