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.

Remove strings from sugar snap peas, if necessary. Mince garlic. 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.

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 crisp-tender, 3-4 minutes. Stir in ginger, garlic, ¼ tsp. salt, and a pinch of pepper. Cook, 1 minute. Remove from burner.

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