Place the steak in the freezer for 15-20 minutes to firm up, then slice thinly against the grain into bite-sized pieces or strips.

In a bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper.

Add the sliced steak to the marinade, toss to coat well, and let it sit in the refrigerator for at least 30 minutes.

While marinating, prep your cucumber, carrots, and green onions, and ensure your rice is warm.

Heat vegetable oil in a large skillet over medium-high heat. Remove steak from marinade (reserve the leftover liquid) and cook in a single layer for 2 minutes undisturbed, then toss and cook for 1-2 more minutes.

Pour the reserved marinade into the pan with the beef. Let it boil and reduce for 1-2 minutes until it becomes a thick, glossy glaze coating the meat. Remove from heat.

In a separate pan, fry the eggs sunny-side up until the whites are set but yolks are still runny.

Assemble the bowls: divide the warm rice, top with the glazed beef, fresh cucumbers, julienned carrots, and a fried egg. Garnish heavily with green onions and sesame seeds.