• Wash and dry produce. • Trim scallions; cut scallion whites into 1-inch pieces and thinly slice scallion greens. Trim root end from lettuce; separate leaves. • In a small microwave-safe bowl, mix shredded carrots, vinegar, 1 tsp water, 1 tsp sugar, a big pinch of salt, and pepper (for 4, use a medium bowl, 2 tsp water, and 2 tsp sugar). Cover with plastic wrap; microwave for 30 seconds. Set aside to pickle, stirring occasionally.

• Pat steak* dry; thinly slice crosswise into strips. Season all over with salt and pepper. • Drizzle oil in a hot large pan. Add steak and scallion whites; cook, stirring occasionally, until scallions are charred and steak is cooked to desired doneness, 3-6 minutes. • In the last minute of cooking, stir in half the bulgogi sauce (all for 4). Cook until slightly thickened.

• Meanwhile, massage rice in package to break up grains; partially open package. Microwave until warmed through, 90 seconds. TIP: Microwave times may vary. Be careful when handling and opening the pouch.

• In a second small bowl, mix chili sauce and mayonnaise. Taste and season with salt and pepper if desired. • Fan lettuce leaves out on a plate or board. Place rice, steak, pickled carrots (draining first), and creamy chili sauce in separate serving bowls. Sprinkle steak with sesame seeds and garnish rice with scallion greens. Serve family style. Steak is fully cooked when internal temperature reaches 145°.