Steak Rice Bowl

In a medium bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger to create the marinade. Add the thinly sliced steak to the bowl, tossing until all pieces are evenly coated. Let the steak marinate for at least 15 minutes at room temperature.
While the steak marinates, heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers and a drop of water sizzles immediately.
Using tongs, add the steak to the hot skillet in a single layer, reserving the excess marinade in the bowl. Cook the steak for 2-3 minutes without moving it to allow it to develop a brown sear.
Flip the steak slices and cook for an additional 1-2 minutes, until the steak is cooked through but still tender. Pour the reserved marinade into the skillet and cook for one more minute, stirring constantly, until the sauce thickens slightly and coats the steak.
Divide the hot cooked rice evenly among four bowls. Spoon the glazed steak and any pan sauce over the rice. Garnish each bowl with sliced green onions and a sprinkle of toasted sesame seeds before serving.