Beef Teriyaki

Americas test kitchen Beef Teriyaki, reminded me of PF Changs Mongolian Beef. Very tasty.

Beef TeriyakiFrom America's Test Kitchen Family Cookbook
1/2 cup soy sauce
1/3 cup sugar
2 tablespoons mirin, sherry, or white wine
2 teaspoons grated ginger
1 garlic clove, minced
1/2 teaspoon cornstarch
1/8 teaspoon red pepper flakes
2 pounds top blade steak, trimmed and sliced 1/4" thick (you can also used 1 1/2 pounds of flank steak if you can't find top blade steak)
Salt and pepper
2 tablespoons vegetable oil
2 tablespoons sesame seeds, toasted
2 scallions, sliced thin

Whisk the soy sauce, sugar, mirin (sherry/wine), ginger, garlic, cornstarch, and red pepper flakes together and set aside.

Pat the meat dry with paper towels, then season with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of the meat, about 5 minutes, then transfer to a clean bowl. Repeat with the remaining 1 tablespoon oil and meat.

Briefly re-whisk the soy sauce mixture to recombine, then add to the skillet. Simmer, scraping up any browned bits, until thickened, about 2 minutes.

Return the meat with any accumulated juice to the skillet and toss to warm through. Transfer the meat and sauce to a serving platter and sprinkle with the sesame seeds and scallions.