• Wash and dry produce. • Peel and mince ginger. Trim and thinly slice scallions, separating whites from greens. Halve, peel, and thinly slice onion. Trim and halve zucchini lengthwise; slice crosswise into 1/2-inch-thick half-moons.

• In a small pot, combine rice, 11/4 cups water (21/4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.

• While rice cooks, pat steak* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. • Turn off heat; transfer to a cutting board. Wipe out pan.

• In a small microwave-safe bowl, combine ginger, scallion greens, 2 TBSP oil (4 TBSP for 4 servings), and a pinch of salt. Cover bowl with plastic wrap. Microwave until fragrant, 30 seconds. Stir and set aside.

• Heat a large drizzle of oil in pan used for steak over medium-high heat. Add scallion whites, onion, and zucchini. Cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. • Stir in sweet soy glaze, sesame dressing, chili sauce, and 1/4 cup water (1/2 cup for 4 servings); cook, stirring, until sauce has thickened, 1-2 minutes. Season with salt and pepper to taste.

• Thinly slice steak against the grain. • Divide steak, rice, and zucchini stir-fry between plates in separate sections. Drizzle any remaining sauce from pan over steak. Spoon as much scallion-ginger oil over rice as you like. • Garnish with sesame seeds and serve. Steak is fully cooked when internal temperature reaches 145°.