Ingredients

• rice
• 3 cups soy sauce
• 1 cup mirin
• 1/2 cup brown sugar
• 1 tablespoon corn starch
• 1 skirt steak
• Kosher salt
• pepper, freshly cracked
• avocado oil
• 1 cup red cabbage, sliced thinnly
• 1 cup green cabbage, sliced thinnly
• 1 cup carrot, sliced thinnly
• 1 Tablespoon sesame oil
• 1/2 lemon, juiced
• scallions, sliced thinly
• toasted sesame seeds

Instructions

Make Chef Matt's rice recipe.

On a Wolf burner, over medium-high heat, add soy sauce, mirin, and brown sugar to a pan. Bring to a boil for a minute, then reduce to a simmer.

In a small bowl, mix cornstarch and 1/4 cup of water. Slowly add the mixture to the soy sauce.

Preheat a griddle pan or skillet to medium-high heat.

Season skirt steak with salt and pepper.

Add avocado oil to the pan, then add the skirt steak. Cook the skirt steak to your desired doneness. Let it rest for 5–10 minutes.

In a mixing bowl, combine red cabbage, green cabbage, and carrots. Drizzle sesame oil over the mixture. Add two pinches of Kosher salt and the juice of half a lemon.

Assemble the dish in a serving bowl with rice, sliced skirt steak, teriyaki sauce, slaw, scallions, and toasted sesame seeds.