Cook the rice. Rinse the rice until the water runs clear. Cook according to package directions. Fluff and set aside. For cauliflower rice, sauté in a little oil with salt and pepper for 5–7 minutes until tender.

Prep the beef. Freeze the steak for 15–20 minutes to firm it up. Slice thinly against the grain. Toss with 1 tablespoon cornstarch and black pepper until lightly coated. This helps the beef sear and stay tender.

Mix the sauce. In a bowl, whisk soy sauce, broth, brown sugar, rice vinegar, sesame oil, garlic, ginger, red pepper flakes, and the remaining 1 tablespoon cornstarch. Whisk until smooth with no cornstarch clumps.

Blanch or sauté the broccoli. Option 1: Steam or blanch in boiling water for 2–3 minutes until crisp-tender, then drain well. Option 2: Stir-fry in 1 tablespoon oil over medium-high heat for 4–5 minutes with a pinch of salt. Set aside.

Sear the beef in batches. Heat 1–2 tablespoons oil in a large skillet over high heat. Add a single layer of beef and cook 1–2 minutes per side until browned and just cooked through. Do not crowd the pan. Transfer to a plate and repeat with remaining beef.

Simmer the sauce. Lower heat to medium. Whisk the sauce again and pour into the skillet. Simmer 1–2 minutes, stirring, until glossy and slightly thickened.

Combine. Return the beef and any juices to the pan. Add the broccoli and toss to coat evenly in the sauce. Taste and adjust with a splash of vinegar, more soy, or a pinch of sugar as needed.

Assemble the bowls. Divide rice among 5 meal prep containers. Top with equal portions of beef and broccoli. Sprinkle with green onions and sesame seeds if using.

Cool before sealing. Let the bowls cool uncovered for 15–20 minutes so condensation doesn’t make them soggy. Seal and refrigerate.