Start by rinsing the rice under cold water until the water runs clear. Add it to a pot with water and salt, then bring it to a boil. Reduce the heat, cover, and let it simmer for about 15 minutes until fully cooked. Fluff with a fork and set aside.
Pat the steak dry using paper towels. Rub it with olive oil, then season with salt, pepper, garlic powder, paprika, soy sauce, and Worcestershire sauce. Let it marinate for at least 20–30 minutes for enhanced flavor.
Heat olive oil in a pan over medium heat. Add broccoli, bell peppers, zucchini, and mushrooms. Sauté for 6–8 minutes until tender but still slightly crisp. Season with salt and pepper, then set aside.
Heat a grill pan or skillet over high heat. Place the steak on the hot surface and cook for about 3–5 minutes per side for medium-rare, or longer depending on your preferred doneness. Remove from heat and let it rest for 5–10 minutes before slicing.
In a small bowl, mix teriyaki sauce, soy sauce, honey, sesame oil, and minced garlic. Stir well until combined.
Slice the steak thinly against the grain. This ensures maximum tenderness and better texture.
Start with a base of rice, add the sautéed vegetables, and place the sliced steak on top. Drizzle the sauce over everything and add optional toppings like avocado, sesame seeds, and green onions.
