Cook the rice. Make your rice according to package directions. Fluff and keep warm. For extra flavor, add a pinch of salt and a splash of rice vinegar at the end.

Marinate the steak. In a bowl, whisk soy sauce, olive oil, lime juice, brown sugar, garlic, ginger, and black pepper. Add the sliced steak and toss to coat. Let it sit for 15–30 minutes while you prep the vegetables.

Prep the vegetables. Slice the bell pepper and red onion. Cut the broccoli into small florets so they cook quickly. Dice the cucumber for a cool, crunchy topping.

Make the sauce. Stir together soy sauce, rice vinegar, honey, sesame oil, sriracha, and water. Taste and adjust sweetness, heat, or salt as needed. You want a balanced, pourable consistency.

Blanch or sauté the broccoli. Either steam or blanch the broccoli for 1–2 minutes until bright green and crisp-tender, or sauté it in a little oil with a pinch of salt. Set aside.

Heat the pan. Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it get hot until shimmering.

Sear the steak in batches. Shake off excess marinade and add a single layer of steak to the pan. Cook 1–2 minutes per side until browned with a slight pink center. Do not overcrowd the pan. Transfer to a plate and repeat with remaining steak, adding oil as needed.

Sauté the peppers and onions. In the same pan, add a splash of oil if dry. Cook bell pepper and onion for 2–3 minutes until slightly softened but still crisp.

Combine and glaze. Return the steak to the pan with the peppers and onions. Pour in half the sauce and toss for 30–60 seconds to coat and warm through. Remove from heat to avoid overcooking.

Assemble the bowls. Divide rice into bowls. Top with steak and veggies, broccoli, cucumber, green onions, and herbs. Drizzle with more sauce and sprinkle with sesame seeds.

Taste and finish. Add a squeeze of lime, an extra pinch of salt, or more heat if you like. Serve right away.