“Open sesame,” one of the forty thieves said to open the magic cave with treasure. The sesame in this dish won't unlock untold riches for you…. Or will it? Tasting the sweet-spicy teriyaki-sesame sauce enrobing the steak will make you feel worth a million bucks. The tender snap peas and scallion rice are great on their own, even better with a good coating of the sauce. Open sesame? Open your Home Chef box for even better (and true!) riches.
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 often until aromatic, 30-60 seconds.
Stir in rice and add 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.
Prepare Ingredients and Make Sauce
Remove strings from sugar snap peas, if necessary.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
In a mixing bowl, combine teriyaki sauce, sesame seeds, and Sriracha (to taste). Set aside.
Cook the Steak
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.
Cook the Vegetables
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 crisp-tender, 3-4 minutes.
Stir in ginger, garlic, ¼ tsp. salt, and a pinch of pepper. Cook, 1 minute.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, placing steak on sauce. Bon appétit!