Step 1

Make the teriyaki marinade by combining the brown sugar, soy sauce, minced garlic, and minced ginger in a small saucepan. Heat over medium heat just until sugar is dissolved, about 2-3 minutes. Do not allow this marinade to get hot since it will be poured over the steaks. Remove 1 cup of marinade and set aside.

Step 2

Add cornstarch and water to the remaining teriyaki sauce and whisk well to incorporate. Cook over medium-high heat until thickened and bubbly, stirring frequently. Remove from heat and set aside. This makes about ¾ cup of sauce for drizzling.

Step 3

Place the steaks in a large baking dish. Pour the reserved 1 cup of marinade over the steaks. Poke a few holes in the steaks with a fork to tenderize the meat and allow the marinade to seep through (optional). Cover with plastic wrap and set in the refrigerator for 1 hour or up to 4 hours.

Step 4

Remove the steaks from the refrigerator. Drain and discard the marinade.

Step 5

Heat a large skillet over medium-high heat. Once hot, add 1 tablespoon vegetable oil and turn pan to coat. Add the steaks to the pan and cook for 3-5 minutes per side, or until your desired level of doneness. You may have to work in batches to avoid overcrowding. Simply transfer cooked steaks to a plate and cover with tented foil to keep warm.

Step 6

Let the steaks rest for 5 minutes before slicing steaks across the grain into thin strips. Serve garnished with sesame seeds and green onions and drizzle with teriyaki sauce.