✓ Cut the flank steak into thin slices against the grain.

✓ In a small bowl, mix soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and gochujang (if using).

✓ Place the sliced beef in a large resealable bag or shallow dish; pour the marinade over it, ensuring each piece is coated well.

✓ Refrigerate for at least 30 minutes to an hour.

✓ Heat a large skillet over medium-high heat until it’s hot. Remove the beef from the marinade, letting any excess drip off (reserve the marinade). Add a tablespoon of vegetable oil to the skillet and sear the beef slices for about 2-3 minutes on each side or until they are nicely browned but still pink in the middle.

✓ In another pan, heat a little bit of vegetable oil over medium heat. Add sliced carrots and bell peppers; sauté for 5-7 minutes or until they are tender-crisp.

✓ In each bowl, layer cooked rice at the bottom. Top with the seared beef slices. Arrange the sautéed vegetables on top of the beef. Garnish with chopped green onions and sprinkle with sesame seeds if desired. Place a fried egg over the top for added richness (optional).