1½ pounds ribeye steak, thinly sliced

¼ 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

½ teaspoon ground black pepper

1 medium onion, sliced

2 green onions, chopped

1 tablespoon sesame seeds

Optional: ¼ teaspoon red pepper flakes

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In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, black pepper, and red pepper flakes (if using).
Add ribeye slices, toss to coat, and marinate for at least 30 minutes (up to 2 hours).
Preheat oven to 425°F (220°C) and line a sheet pan with parchment or lightly grease it.
Spread marinated beef and sliced onions evenly on the pan.
Roast for 15–20 minutes, until beef is cooked through and caramelized.
Remove from oven and garnish with chopped green onions and sesame seeds. Serve hot.

Substitute ribeye with chicken, or tofu.

Add vegetables like bell peppers, mushrooms, or zucchini.

For extra heat, use gochujang or more red pepper flakes.

Use tamari or GF soy sauce to make it gluten-free.