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Bring a medium pot with rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Coarsely chop cilantro (no need to stem).
Pat steak strips dry, and season with ¼ tsp. salt and a pinch of pepper.
Cook the Onion and Edamame
Place a large non-stick pan over high heat and add 1 Tbsp. olive oil.
Add onion, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until onion is tender but still slightly crisp, 5 minutes.
Add edamame and stir occasionally until heated through, 1-2 minutes.
Remove vegetables to a plate.
Reserve pan; no need to wipe clean.
Cook the Steak
Return pan used to cook vegetables to medium-high heat and add 4 tsp. olive oil.
Add steak strips to hot pan. Stir occasionally until browned, 5-7 minutes.
Finish the Dish
Add onion, edamame, ¼ cup water, garlic sesame sauce, half the sesame seeds (reserve remaining for garnish), and half the sambal to pan.
Stir until heated through and combined. Taste, and add remaining sambal and a pinch of salt, if desired.
Remove from burner.
Plate dish as pictured on front of card, garnishing with cilantro and remaining sesame seeds. Bon appétit!