Cook Rice: It is always important to rinse rice, take a fine-mesh sieve and rinse the rice until water runs clear. Add to a small saucepan along with 1¼ cups of water. Don't forget to add a pinch of salt and bring to a boil. Cover and cook on low heat until tender and water is absorbed it should take about 17 minutes.
Time To Marinate Steak: Peel and finely grate half of your ginger. Next trim the ends from your lettuce, then separate leaves. Take your lime and cut into wedges. In a large bowl, add tamari, mirin, chili garlic sauce, ¾ of the ginger, 1½ teaspoons of sesame oil, and don't forget to add 1 tablespoon sugar. Add to marinade, and toss to coat. Set aside to marinate, about 15 minutes.
Time to sizzle up some steaks: Take a large skillet. I like to use an iron skillet and add one teaspoon of oil. Cook, turning once, until lightly charred, 3–4 minutes per side for medium-rare. Transfer steaks to a cutting board and let rest for 5 minutes. Resting is a very key step so don’t forget to do it.
Finish your rice: Heat 1 tablespoon of oil and ½ teaspoon of the sesame oil in a large nonstick skillet over medium-high. Add remaining grated ginger and cook until fragrant. Should take about 1 minute. Add rice and stir-fry to combine, should take 2 more minutes.
There is nothing better than a good sauce: Pour reserved marinade and any cooking juices from the skillet sheet into the reserved saucepan and bring to a boil. Cook until reduced to a thin syrup, 3–5 minutes.
Assemble & serve: Slice steak into strips. Set lettuce leaves on a platter and fill with rice and steak. Drizzle with sauce and serve with lime wedges for squeezing over.