1 1/2 pounds ribeye steak, thinly sliced

1/4 cup soy sauce

2 tablespoons brown sugar

3 cloves garlic, minced

1 inch piece of ginger, grated

2 tablespoons sesame oil

1 tablespoon rice vinegar

1/2 teaspoon ground black pepper

1 medium onion, sliced

2 green onions, chopped

1 tablespoon sesame seeds

Optional: 1/4 teaspoon red pepper flakes

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In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, black pepper, and red pepper flakes if using.
Add the thinly sliced ribeye steak to the marinade, toss to coat, cover, and refrigerate for at least 30 minutes up to 4 hours.
Preheat oven to 400°F (200°C).
Spread the marinated beef evenly on a large baking sheet, scatter sliced onion over the beef.
Roast for 10-12 minutes until beef is cooked and caramelized.
Remove from oven, sprinkle chopped green onions and sesame seeds on top.
Serve immediately with steamed rice and Korean side dishes.

For extra heat, add more red pepper flakes or mix in gochujang to the marinade.

Add vegetables like bell peppers, mushrooms, or zucchini to the sheet pan for a full meal.

Substitute ribeye with sirloin or flank steak, sliced thinly against the grain for tenderness.

Use honey or maple syrup instead of brown sugar for a different sweetness profile.

Store leftovers in airtight containers in the fridge for up to 3 days or freeze up to 2 months.