Preparation
Step 1
Place the rice in a colander and rinse with running water. Drain. Then add the rice to a saucepan. Soak the rice in 2½ cups of water for 20–30 minutes. Next, place the saucepan over a medium heat and loosely cover with a lid. Cook for 12–15 minutes or until the water has evaporated and the rice is tender. Turn the heat off and cover tightly with a lid. Allow to rest for 10 minutes
Step 2
Meanwhile, as rice is cooking, season steak with salt and pepper and set aside.
Step 3
When the rice is done, place a frying pan over high heat. Drizzle the steak with the vegetable oil.
Step 4
Sear the steak in the hot pan for about 2 minutes flipping every 10 seconds or so. Then add goody Teriyaki Marinade and turn steak to coat and keep cooking for another 2 minutes or to your preferred cooking. Keep glazing and turning until you get a lovely sticky glaze and a deep color on your steak. Transfer the steak to a plate, then start assembling.
Step 5
In a bowl add rice, edamame, pickled cabbage, corn, soft boiled eggs and finally steak. Drizzle with the steak sauce and juices and garnish with green onion and serve it.
