• 2 cup medium grain white rice
• 2 pound ribeye steak
• 1 tablespoon avocado oil

For the marinade:

• 5 tablespoon soy sauce or gluten free soy sauce
• 2 tablespoon brown sugar packed
• 2 tablespoon green onion finely sliced
• 4 clove garlic minced
• 1 tablespoon sesame seeds
• 2 tablespoon sesame oil
• ½ teaspoon freshly ground black pepper

Options for serving

• 3 head red-tipped leaf lettuce or bib lettuce, washed and separated into individual leaves
• carrot grated
• radish thinly sliced or julienned
• green onion thinly sliced
• serrano pepper sliced
• kimchi
• Sriracha sauce
• 1/2 teaspoon sesame seeds
• fine herbs such as mint, basil, cilantro, and/or shiso leaves

• 10 cup watermelon 1-inch dice
• 2 cucumber large, peeled and seeded, 1-inch dice

For the dressing:

• ½ cup fresh mint loosely packed
• 3 lime juiced
• 1/3 cup granulated sugar more or less to taste
• 1 teaspoon Kosher salt
• ¼ cup warm water

Optional:

• 1/3 cup pine nuts chopped
• 1/3 cup feta cheese crumbled

• 1 pineapple small, peeled, cored, and cut into 1-2 inch chunks
• 12 ounce blueberries about 1 pint
• 12 ounce strawberry about 1 pint
• 1 bunch green grapes such as Thompson seedless, stemmed