Marinated Japanese Flank Steak

1 flank steak very thinly sliced
3/4 c soy sauce
2 T rice wine vinegar
2 T brown sugar
2 gloves of garlic grated
2 tsp grated ginger
zest of 1 lime
pinch of red chili flake

30 minutes before cooking, combine all of the above ingredients in a large bowl. Let the flank steak marinate. Heat a large skillet or a wok over high heat. Remove the steak from the marinade right before placing into the skillet. Add the steak into the pan. Because the meat is very thin, the cooking time will be very quick but make sure to allow the outside of the meat to caramelize. To do this do NOT constantly flip and stir the meat but allow it to rest on one side then flip. Once caramelized add the remaining marinade and reduce till the sauce coats the back of a spoon. Serve over rice. Optionally add steamed vegetables and a poached egg.