Teriyaki Beef with Rice and Sesame Slaw

Steps

1. Cook rice 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. Prep sauce Combine teriyaki marinade, garlic, ginger and sweet chilli sauce in a bowl. Heat a dry, fry-pan on medium heat and toast sesame seeds for 2–3 minutes, until golden. Set aside and reserve pan.
3. Cook beef Pat beef dry and season. Heat a small drizzle of oil in reserved pan on high heat. Cook beef for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered. Reserve pan.
4. Cook sauce 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 to coat.
5. Prep slaw Thinly shred lettuce; grate carrots; cut cucumber into thin matchsticks; thinly slice spring onions on an angle. Add veggies, toasted
6. Serve rice topped with teriyaki beef and sauce. Serve slaw on the side.