Steps: |
| -Whisk together the soy, sugar, mirin, ginger juice, garlic, cornstarch and chile in a small bowl and set aside. |
| -Trim the meat and slice it 1/4-inch thick, pat dry with paper towels, season with salt and pepper. |
| -In a large saute pan, heat 1 tablespoon of oil over medium-high heat and brown half of the meat, about 5 minutes, transfer to a bowl. |
| -Repeat with remaining oil and meat. Transfer the browned meat to the bowl. |
| -Briefly whisk the soy sauce mixture to recombine, then add to the saute pan and stir until thickened, about 2 minutes. |
| -Return the meat with the accumulated juice to the skillet and toss to warm through. |
| -Sprinkle the steak with sesame seeds and scallions before serving. |
Pairs With: |
| Steamed Jasmine Rice |
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