• Make the rice and then set aside making sure it is covered.
• Prepare all the ingredients for the marinade and add to a medium bowl and mix well.
  ⅓ cup Low sodium soy sauce, ½ cup scallions, 1 tablespoon ginger, 1 teaspoon granulated sugar, 2 tablespoon Rice Wine Vinegar, 2 tablespoon Korean chili flakes, 1 ½ tablespoon garlic
• Slice beef as thin as possible, almost shaved.
  12 ounces Sirloin Steak (or Flat iron Steak)
• Add beef to the marinade and mix well to coat all the beef in the sauce. Let sit for at least 20 minutes. The beef can marinate up to 24 hours in advance.
• If you are making the pickled cucumbers, you can start them while the beef is marinating.

Pickled Cucumbers (for serving as a side to the Korean Beef)

• Slice cucumbers very thin.
• In a medium bowl add all the ingredients for the pickled cucumbers.
  2 tablespoon rice wine vinegar, ½ teaspoon kosher salt, 1 seedless cucumber, ½ cup water, 1 tablespoon Korean chili flakes
• Mix well then set aside.

Cooking The Korean Beef

• Preheat a large skillet over medium heat.
• Working in batches, with your hands grab the strips of beef and place on the pan making sure they do not over lap.
• Cook for 1 minute then with tongs, flip them over and cook the other side and cook for 1-2 minutes.
• Remove the steak from the pan on to a plate and cover with aluminum foil.
• Continue cooking the remainder of the beef in batches until it is all cooked.
• Once the beef is fully cooked, pour any remaining marinade into the pan and cook for 1-2 minutes until it thickens and caramelizes.
• Add the steak back to the pan and mix well to pick up all of the flavors from the pan.
• Remove from heat and sprinkle the extra scallions over top.
• Serve with rice and pickled cucumbers on the side.