1 flank steak, 1-2 lbs
1/2 c shoyu
2 tbsp brown sugar, packed
1 tbsp honey
1 tbsp sesame oil
2 tbsp Momoya kim chee base
1" piece ginger, grated
2 stalks green onions, chopped
dash of pepper
Combine all ingredients. Marinate steak for at least 6 hours. Grill steak on hibachi, reserving marinade. Let rest for 10 minutes before slicing thinly across the grain. While steak is resting, boil marinade until reduced to half. Use as sauce for steak slices.