Bavette Steak & Tempura Mushroom Bowls

While rice cooks, wash and dry produce.

Cut sweet potato into ½-inch-thick cubes. Thinly slice scallions, separating whites from greens. Roughly chop cilantro. Trim and halve mushrooms (quarter any larger mushrooms; skip if your mushrooms are pre-sliced!).

Toss sweet potatoes on a baking sheet with a drizzle of oil, garlic powder, salt, and pepper (for 4 servings, spread sweet potatoes out across entire sheet). Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, in a medium bowl, combine vinegar, 1 tsp sugar (2 tsp for 4 servings), salt, and pepper. Add coleslaw mix, scallion whites, and half the cilantro; toss until combined. Set aside.

In a small bowl, combine spicy mayo, half the sesame ginger crunch (you’ll use the rest in the next step), and half the sweet soy glaze (all for 4). Add water 1 tsp at a time until mixture reaches a drizzling consistency.

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, 3-5 minutes per side for medium-rare. TIP: Lower the heat if steak begins to brown too quickly.

Transfer steak to a cutting board and let rest 5 minutes. Slice steak against the grain.

Fluff rice with a fork.

Divide rice between shallow bowls. Top with steak, sweet potatoes, and slaw in separate sections. Drizzle sesame crunch sauce over steak and sweet potatoes. Garnish with scallion greens and remaining cilantro; serve.