2 tablespoons chile paste (like gochujang or sriracha)
Salt and pepper
Instructions
Heat the oven to 400°F. Put the meat in the freezer for a few minutes. Whisk together the soy sauce, brown sugar, sesame oil, garlic, and chile paste with 1 cup water in a large bowl and season with salt and pepper.
When the beef has firmed up a bit, slice it against the grain as thin as you can manage. Add it to the bowl with the sauce and toss to coat. Lift the beef from the marinade, letting any excess drip back into the bowl, and spread it on a rimmed baking sheet. Transfer to the oven and cook until the beef is crisp and caramelized on the edges and just barely cooked through, 5 to 7 minutes.
Meanwhile, put the remaining marinade in a saucepan and bring to a boil; cook for 5 minutes, then remove from the heat and keep warm. Add the beef to the pot to reglaze, let the excess drip off, and serve immediately, passing the extra cooked marinade at the table.