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.
1/2 cup soy sauce
1/3 cup sugar
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1/4 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)
1. Whisk soy sauce, sugar, vinegar, ginger, pepper flakes, and cornstarch ?in medium bowl.
2. 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.
3. 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.
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