Teriyaki Steak Rice Bowls

Sauce: In a blender, add prunes and hot water. Soak 5-10 minutes to soften prunes. Add garlic, ginger, soy sauce, mirin and sesame oil. Blend together until smooth. Put steak in 5-7 qt slow cooker. Pour prune-soy blend over the steak and top with onion. Cover and cook on high for 4-5 hours.

Remove meat and place on cutting board. Skim any fat from the sauce surface, strain through a fine-mesh strainer into a saucepan and bring to a simmer. In a small bowl, whisk together cornstarch and 1/4 cup water, then whisk into the sauce. Cook until sauce thickens and reduces down to about 2 cups, about 5-10 minutes.

Rice Bowl: Warm 1 tsp oil in a large skillet over medium-high heat. Add carrot and green onions, season with a pinch of salt. Cook, stirring frequently, until carrots are lightly browned. Transfer to a plate. Warm 2 tsp oil in skillet. add garlic and cook until aromatic, 1 minute. Add broccolini and a pinch of salt, cook, stirring often, until broccolini is lightly charred and crisp-tender, 3 minutes. Transfer to carrot plate.

Serve: Divide rice between bowls, place meat on top and spoon sauce ove rit. Top with sauteed vegetables and sesame seeds. Serve additional suace and hot sauce on the side.

Tip // For a shortcut method skim the braise in the final 20 cooking minutes and add the carrots, green onions and broccolini, allowing them to cook in the liquid instead of sauteing them separately. After slicing meat, serve vegetables and sauce directly from the slow cooker with rice.