Slice beef thinly across the grain (if not pre-sliced). Pat dry with paper towels. In a bowl, whisk together soy sauce, mirin, brown sugar, grated ginger, minced garlic and sesame oil until sugar dissolves.

Marinate

Place sliced beef in the marinade and toss to coat. Let sit 10–15 minutes at room temperature (or up to 30 minutes refrigerated) to absorb flavor.

Make slurry

In a small cup, mix cornstarch with 1 tablespoon water to make a slurry; set aside.

Cook beef

Heat vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Drain beef from most of the marinade (reserve marinade) and add beef in a single layer. Sear 2–3 minutes without stirring to get a bit of browning, then stir and cook another 1–2 minutes until mostly cooked through.

Finish with sauce

Pour the reserved marinade into the pan and bring to a simmer. Stir in the cornstarch slurry and simmer 30–60 seconds until sauce thickens and coats the beef. Taste and adjust seasoning with salt and black pepper as needed.

Garnish

Turn off heat, stir in sliced green onions and sesame seeds. Let rest 1–2 minutes before serving to allow sauce to cling to beef.

Steamed White Rice (2 scoops)

Rinse rice under cold water until water runs mostly clear to remove excess starch. Drain.

Combine rinsed rice, 1 1/4 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil over medium-high heat uncovered. Once boiling, reduce heat to low, cover tightly and simmer 15 minutes without lifting the lid.

Remove from heat and let stand, covered, 10 minutes. Fluff with a fork. This yields about 2 scoops (roughly 1 cup cooked rice).

Macaroni Salad (1 scoop)

Cook elbow macaroni in salted boiling water according to package directions until tender. For 1/2 cup dry pasta expect about 6–8 minutes. Drain and rinse under cold water to stop cooking and cool the pasta.

In a bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt and pepper until smooth. Stir in sweet pickle relish, diced celery, grated carrot and chopped onion.

Add cooled macaroni to the dressing and fold gently until evenly coated. Chill for at least 15 minutes to allow flavors to meld. Portion out one scoop (about 3/4 cup) to serve with the beef and rice.