✓ Slice the flank steak into thin strips against the grain.

✓ Whisk together soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and black pepper to make the Bulgogi marinade.

✓ Add the sliced beef to the marinade and mix well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.

✓ Prepare the vegetables: julienne carrots, slice cucumber, and shred red cabbage.

✓ Heat a large skillet or wok over medium-high heat. Remove the beef from the marinade, letting any excess liquid drip off.

✓ Add the beef to the skillet and cook until browned and cooked through, about 3-5 minutes. Transfer to a plate and cover to keep warm.

✓ In the same skillet, add the julienned carrots and cook until they start to soften, about 2 minutes.

✓ Add the sliced cucumber and shredded red cabbage to the skillet and cook until the vegetables are tender-crisp, about 2-3 minutes.

✓ Divide the cooked rice between bowls.

✓ Top the rice with the cooked beef and vegetables.

✓ Garnish with sesame seeds and additional green onions.

✓ Serve immediately and enjoy!