Teriyaki Steak Rice Bowl

1. Rinse the rice thoroughly under running water using a colander, then transfer it to a saucepan. Cover with 2½ cups of water and let it soak for 20–30 minutes. Set the pan over medium heat, loosely cover it, and cook for 12–15 minutes until the water is absorbed and the rice is cooked through. Remove from heat, cover tightly, and let it steam undisturbed for 10 minutes. 
2. While the rice cooks, season your steak generously with salt and set it aside.
3. Make the Teriyaki Marinade by following this recipe: https://www.marionskitchen.com...
4. Once the rice is ready, heat a frying pan over high heat. Coat the steak in vegetable oil and sear it for about 2 minutes per side, flipping every 10 seconds. Begin brushing each side with Teriyaki Marinade, pressing it into the pan to build up a sticky, deeply caramelized glaze. Keep glazing and turning for another 2 minutes or so until the steak has a rich color and lacquered coating. Rest on a plate for 5 minutes before slicing.
5. Using the same unwashed pan, reduce the heat to medium and place the pak choy cut-side down. Pour in about 3 tablespoons each of Teriyaki Marinade and water, then cover and steam for 3–4 minutes until just tender. Remove the lid and let the remaining liquid cook off for a minute.
6. Spoon rice into serving bowls and arrange the pak choy and sliced steak on top alongside half a boiled egg. Drizzle with any resting juices from the steak, then finish with sliced spring onion and a sprinkle of shichimi togarashi if you have it.

Note: Shichimi togarashi is a Japanese spice blend typically made with sansho pepper, chili powder, sesame seeds, nori, and dried orange peel, available at most Asian grocery stores.