Sublime Teriyaki Steak Over Rice

Place sirloin steak in a shallow dish and pour 1/2 cup teriyaki sauce over it, making sure both sides are coated. Cover and refrigerate overnight.

Preheat your grill or grill pan to medium heat. Remove the steak from marinade, discarding the used sauce. Grill the steak for about 5-7 minutes on each side or until desired doneness is reached (135°F for medium-rare, 140°F for medium, 145°F for medium-well). Allow the steak to rest for 10 minutes before slicing.

While the steak is resting, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Pour beaten eggs into the skillet and cook until set, lifting the edges to allow uncooked egg to flow underneath. Once the eggs are cooked through, remove from skillet onto a plate, chop into small pieces and set aside.

In the same skillet, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Add jasmine rice and stir-fry. After 2 minutes, stir in the frozen peas, pearl onions, and soy sauce. Cook, stirring frequently, until the vegetables are heated through, about 4-5 minutes.

Add the cooked, chopped eggs back into the rice and vegetable mixture, stirring gently to combine.

Thinly slice the grilled steak against the grain and serve over the rice mixture. Drizzle the remaining 1/2 cup teriyaki sauce over the steak and rice before serving.