Japanese Salt and Spring Onion Beef Rice Bowl

Cook the rice first: Cook fresh rice on the stove using the absorption method or reheat frozen rice in the microwave a couple of minutes before the beef is finished.
Slice the beef: If not pre-sliced, cut 200g beef into thin even pieces roughly 3-4mm thick.
Make the negi shio sauce: Finely chop 1 cup spring onion and add to a small bowl. Add 1/2 tbsp minced garlic, 1/2 tbsp white sesame seeds, 1 tbsp sesame oil, salt to taste and black pepper to taste. Mix thoroughly until well combined. Taste and adjust seasoning.
Sear the beef: Heat 2 tbsp cooking oil in a wide pan over medium-high heat until hot and shimmering. Add beef slices in a single layer. Cook undisturbed on the first side until roughly half cooked through. Flip each piece carefully.
Add the sauce and steam: Immediately spoon a generous amount of negi shio sauce on top of each piece of flipped beef. Place the lid on the pan and reduce heat to medium. Steam for 1-2 minutes until the beef is just cooked through with no raw pink remaining but still juicy and tender. Remove from heat immediately.
Serve over rice: Spoon steamed white rice into a bowl. Arrange the beef over the rice and spoon all remaining sauce from the pan generously over the beef and rice. Don't let any sauce go to waste. Serve immediately.