Cook the rice first. Make 2 cups of cooked rice according to the package. Fluff and keep warm. Leftover rice works great too.

Mix the marinade. In a bowl, combine 1/4 cup soy sauce, 1 tablespoon rice vinegar or lime juice, 1 tablespoon brown sugar or honey, 1 teaspoon sesame oil, 2 minced garlic cloves, and 1 teaspoon grated ginger. Taste and adjust. You want salty-sweet with a little tang.

Slice the steak. Pat the steak dry. Slice against the grain into thin strips, about 1/4 inch thick. This keeps it tender.

Marinate briefly. Toss the steak with half the marinade. Reserve the other half for sauce. Let it sit 10–20 minutes while you prep vegetables.

Prep the vegetables. Slice the bell pepper and onion thin. Peel and slice the carrots on a bias. Cut broccoli into small florets. Chop green onions for garnish.

Heat the pan hot. Use a large skillet or wok over medium-high to high heat. Add 1 tablespoon neutral oil. You want the pan very hot before adding steak.

Sear the steak in batches. Add half the steak in a single layer. Cook 1–2 minutes per side until browned with a little pink inside. Do not overcrowd. Remove to a plate and repeat with the rest.

Stir-fry the vegetables. Add another teaspoon of oil if needed. Toss in broccoli and carrots first; cook 2–3 minutes. Add bell pepper and onion; cook 2–3 minutes more until crisp-tender. Season with a pinch of salt and pepper.

Make it saucy. Return the steak and any juices to the pan. Pour in the remaining marinade. Let it bubble for 30–60 seconds. For a thicker glaze, whisk 1/2 teaspoon cornstarch with 1 teaspoon water and stir in. Cook until glossy.

Taste and finish. Add a squeeze of lime or a splash more vinegar if needed. Sprinkle chili flakes if you like heat. Turn off the heat and toss in green onions.

Assemble the bowls. Spoon rice into bowls. Top with steak and vegetables. Finish with sesame seeds, cilantro, and a drizzle of sriracha or chili crisp.