Preheat oven to 200°C. Toss sweet potato cubes with 1 tablespoon vegetable oil, salt and pepper. Spread on a baking tray and roast for 25-30 minutes until golden and tender.

Cook jasmine rice according to packet instructions and keep warm.

After sweet potatoes have roasted for 15 minutes, toss broccoli florets with remaining vegetable oil and half the minced garlic. Add to a separate baking tray and roast for 15-20 minutes until edges are crispy.

Prepare the teriyaki glaze by whisking together soy sauce, honey, rice vinegar, sesame oil, remaining garlic, ginger, and cornflour in a small bowl.

Remove steak from refrigerator 15 minutes before cooking. Season generously with salt and pepper on both sides.

Heat a large frying pan or griddle over high heat. Cook steaks for 3-4 minutes per side until internal temperature reaches 63°C for medium-rare or 71°C for medium. Rest for 5 minutes before slicing against the grain.

In the same pan over medium heat, pour in the teriyaki glaze and simmer for 2-3 minutes until thickened. Return sliced steak to the pan and toss to coat.

Divide rice between four bowls. Arrange sliced glazed steak, roasted sweet potato and crispy broccoli on top. Drizzle with any remaining sauce, sprinkle with spring onions and sesame seeds, and serve immediately.