Servings: 4

2 green onions with tops, divided 2 green onions with tops, divided
1 lb skirt steak 1 lb skirt steak
2 garlic cloves, pressed 2 garlic cloves, pressed
3 tbsp soy sauce 3 tbsp soy sauce
1 tbsp sesame oil 1 tbsp sesame oil
1 tsp coarsely ground black pepper 1 tsp coarsely ground black pepper
1 tbsp sugar 1 tbsp sugar
1 tsp vegetable oil 1 tsp vegetable oil

For steak and marinade, thinly slice green onions, reserving one tablespoon of the tops for garnish; place remaining green onions in bowl.
Cut steak crosswise into 2-in pieces. Slice each piece into thin strips, cutting against the grain (see notes); add to bowl with onions. Press garlic over beef. Add soy sauce, sesame oil, black pepper and sugar; mix well. Cover and refrigerate until ready to use.
As beef marinades, make rice to serve.
To finish steak, add vegetable oil to 12-in skillet; heat over medium high heat 1 to 3 minutes or until shimmering. Add beef to skillet in a single layer and cook undisturbed 2 minutes or until beef is brown. Stir; cook an additional 3 to 4 minutes or until beef is no longer pink. Remove from heat.
Serve with rice, shredded carrots, bean sprouts, reserved green onion tops, and if desired Kim Chee, a spicy and garlicky Korean condiment made with pickled cabbage.

Skirt steak is a flavorful, boneless cut from the beef flank and should always be sliced against the grain, or it can be tough. The grain of the meat is the direction that the fibers of the muscle run. Skirt steak looks like a long belt of meat with the grain running crosswise. By cutting the strip of meat into short sections, you can easily slice against the grain for the most tender results.  Skirt steak is a flavorful, boneless cut from the beef flank and should always be sliced against the grain, or it can be tough. The grain of the meat is the direction that the fibers of the muscle run. Skirt steak looks like a long belt of meat with the grain running crosswise. By cutting the strip of meat into short sections, you can easily slice against the grain for the most tender results.