1/2 cup soy sauce
1/4 cup rice vinegar
3 scallions, white and 2 inches of the green parts, finely chopped, plus additional chopped scallions for garnish
2 tablespoons firmly packed brown sugar
1 (2-inch) piece fresh ginger, finely chopped
1 1/2 tablespoons Asian toasted sesame oil
2 teaspoons hot red pepper flakes
1 1/2 pounds skirt steak, in two pieces
Vegetable oil, for deep-frying the noodles plus 3 tablespoons for sauteing the beef
1 1/2 ounces cellophane noodles (bean threads)
Kosher salt and freshly ground black pepper
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