Bibimbap-Style Korean-Marinated Flank Steak

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2 tablespoons minced green onions
2 tablespoons reduced-sodium soy sauce
1 tablespoon packed brown sugar
1 tablespoons sesame oil
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
Hot cooked brown rice
Korean red chili sauce (Gochujang) (optional)
Vegetables: Steamed broccoli florets, sautéed shitake mushrooms, shredded carrots, fresh bean sprouts

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Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine Marinade ingredients in medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Heat large nonstick skillet over medium-high heat until hot. Remove beef from marinade; discard marinade. Add half of beef to skillet; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef.
Serve beef over rice and vegetables, as desired. Serve with chili sauce, if desired.

One-half cup prepared Korean barbecue sauce (bulgogi) may be substituted for marinade ingredients. Korean barbecue sauce is available at Asian markets and the Asian section of most supermarkets.