Trim and thinly slice green onions on an angle, keeping white and green portions separate. Place a small pot over medium-high heat and add 1 tsp. olive oil. Add white portions of green onions and pinch of salt to hot pot and stir until aromatic, 30-60 seconds. Stir in rice and 1½ cup water. Bring to a boil, then reduce to a simmer. Cover, and cook until rice is tender, 18-20 minutes. Remove from burner. Stir in green portions of green onions and set aside. While rice cooks, prepare ingredients.

Pull strings from sugar snap peas like a zipper. Mince garlic In a mixing bowl, combine teriyaki sauce, sesame seeds, and Sriracha (to taste). Set aside. Pat steaks dry, and season both sides with a pinch of salt and pepper.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add steaks to hot pan. Cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove steaks from pan, tent with foil, and rest at least 5 minutes. Wipe pan clean and reserve.

Return pan used to cook steaks to medium-high heat and add 2 tsp. olive oil. Add snap peas to hot pan and stir often until tender but still crisp, 3-4 minutes. Stir in ginger, garlic, ¼ tsp. salt, and a pinch of pepper, 1 minute. Remove from burner.

Plate dish as pictured on front of card, placing steak on sauce. Bon appétit!