Trim the beef into slices no thicker than 1/2 inch. If using tri tip or flank steak, be sure to slice against the grain for maximum tenderness.

In a large ziplock bag, combine soy sauce, water, sesame oil, brown sugar, toasted sesame seeds, crushed garlic, grated ginger, sliced green onions, red pepper flakes, and Szechwan pepper.

Seal the bag and massage until all ingredients are well mixed.

Add the beef slices to the bag, seal again, and massage thoroughly until every piece is coated with marinade.

Refrigerate for 4-6 hours, turning occasionally to ensure even marination.

When ready to cook, prepare your grill for high heat cooking. Alternatively, you can use a broiler or large pan for cooking.

Remove beef from marinade, reserving the liquid for basting.

Grill or cook the beef for 3-6 minutes per side, depending on thickness, until nicely caramelized with slightly charred edges.

While cooking, brush the reserved marinade onto the meat when flipping to create a glossy, flavorful finish.