Cook the base: Prepare brown rice, quinoa, or cauliflower rice according to package directions. Keep warm.

Slice the beef: Freeze the steak for 15 minutes to firm it up, then slice thinly against the grain. Pat dry. Toss with a pinch of salt, pepper, and 1 teaspoon cornstarch for a quick velvet texture (optional but recommended).

Mix the sauce: In a bowl, whisk soy sauce, broth, rice vinegar, honey, sesame oil, 2 teaspoons cornstarch, and a pinch of red pepper flakes. Set aside.

Prep aromatics: Mince garlic and ginger. Separate green onion whites and greens.

Blanch or steam broccoli: Steam florets for 2–3 minutes until bright green and just tender, or blanch in boiling water for 1 minute and drain. Set aside.

Sear the beef: Heat 1 tablespoon oil in a large skillet or wok over high heat. Add half the beef in a single layer. Sear 1–2 minutes per side until browned but still pink in the center. Remove, repeat with remaining beef using another 1/2 tablespoon oil. Do not overcrowd.

Sauté aromatics: Lower heat to medium-high. Add remaining oil if needed. Cook garlic, ginger, and green onion whites for 30–45 seconds until fragrant.

Add broccoli and sauce: Return broccoli to the pan. Give the sauce a quick stir and pour it in. Stir until it thickens and coats the broccoli, about 1–2 minutes.

Finish with beef: Add the seared beef and any juices back to the pan. Toss to coat and warm through, 1 minute. Adjust seasoning with more soy, vinegar, or heat as needed.

Assemble: Spoon your base into bowls. Top with beef and broccoli. Garnish with green onion tops, sesame seeds, and a squeeze of lime if you like.