Teriyaki Beef with Rice and Sesame Slaw

Steps

1. 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.
2. Combine 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.
3. Pat beef dry and season. 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. Reserve pan.
4. Return pan to a low heat, add teriyaki sauce mixture 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 beef is coated.
5. In a bowl, whisk mayonnaise, sesame oil and vinegar until smooth. Thinly shred lettuce; grate carrots; cut cucumber into thin matchsticks; thinly slice spring onions on an angle, reserving green part for garnish. Add veggies to bowl with dressing and toasted sesame seeds. Toss to combine.
6. To serve, spoon ¾ cup of rice per person onto each plate and top with teriyaki beef and sauce. Serve sesame slaw on the side and garnish with reserved spring onions.