Slice the steak as thin as you can into at least 32-40 pieces. If you are using flank steak, make sure to slice across the grain.
In a large bowl, whisk together the KA•ME Tamari, brown sugar, KA•ME Sesame Oil Blend and KA•ME Stir-Fry Sauce. Add the steak and mix to coat. Marinate for at least 10 minutes at room temperature or up to 24 hours in the refrigerator if you choose.
Heat a grill pan over high heat. You’ll cook the steak in batches to avoid overcrowding the pan. When the pan is hot, add the steak, and grill 1 to 2 minutes per side, depending on the thickness of your slices.
To serve, on each KA•ME Korean Barbecue Rice Cracker layer a slice of steak, the kimchi, and garnish with green onion.