Teriyaki Beef with Rice and Sesame Salad

Steps

1. BBQ hot plate to high (if using).
2. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. While rice cooks, make teriyaki sauce. Mix teriyaki marinade, garlic, ginger, sweet chilli sauce and honey in a bowl and set aside. Heat a dry, fry-pan on medium heat and toast sesame seeds for 2–3 minutes until golden. Set aside and reserve pan.
4. Pat beef dry with paper towels and season well with salt and pepper. Heat a drizzle of oil in reserved pan on high heat. Cook beef for 2–3 minutes each side for medium rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for about 5 minutes.
5. Return pan to a low heat, add teriyaki sauce and cook for about 1 minute, until sauce starts to thicken. Remove pan from heat. Thinly slice beef against the grain and return to pan with sauce. Toss until combined.
6. In a large bowl, whisk mayonnaise, sesame oil and vinegar and until smooth. Thinly shred lettuce; grate carrots; cut cucumber into matchsticks; thinly slice spring onions on an angle, reserving green part for garnish. Add vegetables and all remaining sesame salad ingredients to bowl with dressing and toss to combine.
7. Spoon ¾ cup of rice per person onto each plate and top with teriyaki beef and sauce. Serve sesame salad on the side and garnish with reserved spring onion.