Teriyaki Beef with Rice and Sesame Veggies

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, to rest for about 5 minutes. Reserve pan.
4. 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, return to pan with sauce and toss to coat.
5. In a large bowl, whisk mayonnaise, sesame oil and vinegar and until smooth. Grate carrot and courgette and thinly slice spring onions. Add to bowl with dressing, along with mung bean sprouts and toasted sesame seeds, toss to combine and season to taste.
6. To serve, spoon ¾ cup of rice per person onto each plate and top with teriyaki beef and sauce. Serve sesame veggies on the side.