Beef rice bowl with Asian style salad

1. Preheat a skillet or grill pan over medium-high heat. Drizzle steak with oil and season with salt and pepper. Cook for 3 - 4 minutes per side, or until done to your liking. Transfer to a board and rest for 5 mins. Thinly slice.
2. Trim snow peas and blanch in boiling water for a minute until bright green, refresh in cold water. Divide vegetables and rice between bowls. Top with steak and seeds.
3. Whisk together dressing ingredients and drizzle over top. Serve immediately.

Tips

1. These bowls are a perfect make-ahead lunch. Cool beef before adding to other ingredients, and store dressing in a small container until ready to eat!
2. Use microwave packet brown rice, if preferred.