Jasmine Rice Bowl with Sweet and Spicy Steak

1.Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.

2.In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed jasmine rice and a pinch of salt. Stir once, cover, and reduce the heat to low. Cook for 15 minutes, or until the rice is tender and the water is absorbed.

3.Remove the saucepan from the heat and let the rice sit, covered, for 5 minutes. Fluff the rice with a fork before serving.

4.While the rice is cooking, prepare the steak. Pat the flank steak dry with paper towels and season both sides with salt and pepper.

5.In a small bowl, whisk together the soy sauce, honey, sriracha sauce, minced garlic, grated ginger, lime juice, and sesame oil to create the sweet and spicy sauce.

6.Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the flank steak and sear for 3-4 minutes on each side, or until it reaches your desired level of doneness.

7.Remove the steak from the skillet and let it rest for 5 minutes before slicing it thinly against the grain.

8.In the same skillet, add the sweet and spicy sauce and bring it to a simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.

9.Return the sliced steak to the skillet and toss to coat it evenly with the sauce.

10.To serve, divide the jasmine rice among bowls. Top with the sweet and spicy steak, spooning any remaining sauce over the top.

11.Garnish with sliced green onions and sesame seeds before serving.