Using a strainer, rinse rice until water runs clear. Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.) Remove from heat. Set aside, still covered.

Meanwhile, peel, then slice half the onion (use whole onion for 4 ppl) into ¼-inch slices. Trim snap peas.

Heat a large non-stick pan over medium-high heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Add half the sesame oil, then onions to the same pan (used in step 3). Cook, stirring often, until softened, 1-2 min. Add snap peas and 1 tbsp (2 tbsp) water. Cook, stirring occasionally, until tender-crisp, 2-4 min. Season with salt and pepper. Transfer to a plate and cover to keep warm.

Add remaining sesame oil to the pan, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Return veggies to pan. Add carrots, teriyaki sauce, soy sauce, tahini sauce, ½ tsp (1 tsp) sugar and ⅓ cup (⅔ cup) water to the pan. Cook, stirring often, until sauce thickens slightly, 1-3 min. Remove the pan from heat. Season with salt and pepper.

Fluff rice with a fork, then stir in half the sesame seeds. Divide rice between bowls. Top with beef stir-fry. Sprinkle with remaining sesame seeds.

If you've opted to get beef, cook it in the same way the recipe instructs you to cook the chicken.**