Transfer the flank steak into a casserole dish and season with ½ tablespoon of kosher salt and w teaspoon brown sugar. Massage the kosher salt into the meat. Pour half of the teriyaki sauce over the meat and add 1 minced green onion to the dish. Flip the meat around a few times in the sauce to be sure the whole slab of meat is coated.

Cover the meat and transfer to the refrigerator for at least 30 minutes or up to two hours.

While the meat is marinating, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 6-8 minutes. Before straining the water, set aside 1 cup of pasta water. Strain the pasta and set aside.

When the beef has marinated, remove it from the refrigerator and slice it into very thin, 2-3 inch strips. Be sure to slice the meat against the grain.

Heat ½ tablespoon of avocado oil and a ½ tablespoon of sesame oil in a large skillet over medium/high heat. When the oil is hot, add the slices of meat to the skillet. Cook the meat until just cooked through on each side*. Remove the meat from the skillet.

Add the remaining avocado oil and sesame oil. When the oil is hot, add the peppers and red onion to the skillet and saute for 5-7 minutes or until the red pepper begins to soften. Remove the vegetables from the skillet.

Add the pasta to the sauce and toss to coat. Add the meat and vegetables and toss to combine. Warm the whole dish before serving. Top with remaining green onions, cilantro, sesame seeds, and a squeeze of fresh lime juice.