• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Heat a medium pot over medium-high.
• When hot, add sesame seeds. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.
• To the same pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Meanwhile, using a strainer, rinse rice until water runs clear.

• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
• While the rice cooks, thinly slice green onions, keeping greens and whites separate.
• Peel, then halve carrot lengthwise. Cut into 1/8-inch half-moons.
• Thinly slice mushrooms.

• Heat a large non-stick pan over medium-high.
• While the pan heats, pat steaks dry with paper towels. Season with salt and pepper.
• When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned.
• Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven for 7-12 min, until cooked to desired doneness.**
• When steaks are done, transfer to a clean cutting board. Loosely cover with foil and set aside to rest for 2-3 min. 
• Carefully wipe out the pan.

• Reheat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, carrots and mushrooms. Season with salt and pepper. Cook for 3-4 min, stirring often, until veggies begin to soften.
• While veggies cook, to a medium bowl, add soy sauce mirin blend, sweet chili sauce and ginger-garlic puree. Stir to combine. (NOTE: This is your bulgogi sauce.)

• To the pan with veggies, add green onion whites. Cook for 2-3 min, stirring often until veggies are tender-crisp.
• Stir in half the bulgogi sauce mixture and any beef resting juices. Cook for 1-2 min, stirring often, until sauce is absorbed.

• Fluff rice with a fork. Stir in half the sesame seeds.
• Halve steaks lengthwise, then thinly slice.
• Divide rice between bowls. Top with veggies and steak.
• Spoon remaining bulgogi sauce over steak.
• Sprinkle remaining green onions and sesame seeds over top.

If you've opted for striploin steak, cook in the same way the recipe instructs you to cook sirloin steak.