Cook the rice: Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents clumping. Cook according to package instructions (usually a 1:1.5 ratio of rice to water). Once cooked, fluff it gently with a fork. You'll hear a soft, airy sound as the grains separate. Stir through the toasted sesame seeds and a pinch of salt, then keep covered.

Prepare the teriyaki sauce: In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, and sesame oil. The sugar should mostly dissolve, leaving a dark, fragrant liquid. Set this bowl aside near your hob.

Sear the beef in batches: Heat a large frying pan or wok over high heat until a drop of water sizzles instantly. Add 1 tablespoon of oil. Add half the beef in a single layer — do not overcrowd. Sear for 1-2 minutes without moving it, until a deep brown crust forms on the underside. The smell at this stage is rich and meaty. Flip and cook for another 30 seconds. Transfer the seared beef to a plate and repeat with the remaining oil and beef.

Sauté the aromatics: Reduce the heat to medium. Add the minced garlic and grated ginger to the pan. Cook for 30-45 seconds, stirring constantly, until you can smell their sharp, fragrant aroma. Be careful not to let them burn, or they will become bitter.

Simmer the sauce: Pour the prepared teriyaki sauce into the pan with the garlic and ginger. Bring it to a gentle simmer. You'll see small bubbles forming around the edges. Let it cook for 2-3 minutes, stirring occasionally, until it thickens slightly and looks glossy.

Thicken and glaze: Give the cornflour slurry a quick stir (it settles fast), then pour it into the simmering sauce. Stir continuously. Within 30-60 seconds, the sauce will visibly transform from a thin liquid to a thick, syrupy glaze that coats the back of a spoon. You'll see it shimmer and hear it bubble more slowly.

Combine and finish: Return the seared beef and any collected juices to the pan. Toss everything together over medium heat for 1-2 minutes, until every piece of beef is coated in the sticky, dark glaze. The beef should look lacquered and glossy.

Assemble the bowls: Spoon a generous portion of the sesame rice into each bowl. Arrange the glazed beef on top. Garnish with sliced spring onions and any other toppings like edamame or shredded carrot. Serve immediately.