• Using a strainer, rinse rice until water runs clear. Drain well.
• Add rice, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
• Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
• Remove the pot from heat. Set aside, still covered.

• Meanwhile, heat a large non-stick pan over medium heat.
• While the pan heats, thinly slice mushrooms.
• Thinly slice green onions.
• When the pan is hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on sesame seeds so they don't burn!)
• Transfer to a plate.

• Heat a medium non-stick pan (use a large non-stick pan for 4 ppl) over medium-high heat.
• While the pan heats, pat steaks dry with paper towels. Season with salt, pepper and 2 tsp (4 tsp) Zesty Garlic Blend.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Sear until golden, 1-2 min per side.
• Remove from heat, then transfer steaks to an unlined baking sheet. Broil in the middle of the oven, flipping halfway, until cooked to desired doneness, 5-8 min**
• When steaks are done, transfer to a cutting board. Cover loosely with foil. Set aside to rest, 3-5 min.

• Meanwhile, combine mayo, sriracha, 1/4 tsp (1/2 tsp) sugar, 1 tsp (2 tsp) sesame oil and 1 tbsp (2 tbsp) soy sauce-mirin blend in a small bowl. (NOTE: This is your yum-yum sauce!)
• Reheat the same pan (from step 3) over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then mushrooms. Cook, stirring often, until golden, 5-6 min.
• Add teriyaki sauce, remaining soy sauce mirin blend and 1/4 cup (1/3 cup) water to the pan with mushrooms. Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 2-4 min.
• Remove from heat. Season with salt and pepper.

• Meanwhile, reheat the same pan (from step 2) over medium-high.
• When hot, add vegetable mix, remaining Zesty Garlic Blend and 1/4 cup (1/3 cup) water. Cook, stirring often, until veggies are tender-crisp and water is absorbed, 5-7 min.
• Remove from heat, then add half the sesame seeds and remaining sesame oil over top. Season with salt and pepper, then toss to coat.

• Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) butter, half the green onions and remaining sesame seeds.
• Thinly slice steaks. Stir any steak resting juices into mushroom-teriyaki sauce.
• Divide steak, veggies and rice between plates. Sprinkle remaining green onions over top.
• Drizzle mushroom-teriyaki sauce over steak.
• Serve yum-yum sauce alongside.

If you've opted for double steak, cook in the same way the recipe instructs you to cook the regular portion of steaks. Work in batches, if necessary.