Cook the onion and garlic – Heat the olive oil in a large, heavy-based frying pan over medium–high heat. 

Add the onion and garlic and cook, stirring, for 1–2 minutes, until softened.

Add the beef – Add the beef and cook, breaking it up as you go, for 3–4 minutes, until the beef begins to brown.

Add the sauce – Add the store-bought teriyaki sauce – or all the homemade teriyaki sauce ingredients – directly to the beef. Cook, stirring, for a further 1–2 minutes until the sauce has thickened slightly.

Thicken the sauce – Combine the cornflour and water in a cup or small bowl, then add this mixture to the pan and stir it through. Cook for a further 1–2 minutes until the sauce is thick and glossy.

Assemble – Divide the steamed rice, carrot, edamame beans and shredded cabbage among four bowls. Top the rice with the teriyaki beef.

Serve – Sprinkle the beef with the sesame seeds and sliced spring onion. Serve with a dollop of mayonnaise on the side.