Prep the beef. Pat the steak dry with paper towels and slice it thinly against the grain. Add it to a bowl and toss with 1 tablespoon cornstarch, salt and pepper until lightly coated.

Make the honey garlic sauce. In a small bowl or measuring cup, whisk together the soy sauce, honey, garlic, ginger, rice vinegar, sesame oil, cornstarch, water and sriracha, if using. Set aside.

Cook the broccoli. Heat a large skillet over medium-high heat with a small drizzle of oil. Add the broccoli and 2 tablespoons water. Cover and cook for about 2 minutes. Remove the lid and continue cooking for another 2–3 minutes, or until the broccoli is bright green and crisp-tender. Transfer it to a plate.

Sear the steak. Increase the heat to high and add another drizzle of oil if needed. Arrange the steak in a single layer. Cook in two batches if necessary so the pan isn’t overcrowded. Sear for approximately 1–2 minutes per side until browned.

Make it sticky. Return all of the beef to the skillet. Give the sauce another quick whisk and pour it over the beef. Let it bubble for 1–2 minutes, stirring frequently, until the sauce becomes thick, glossy and sticky.

Add the broccoli. Return the broccoli to the skillet and toss everything together until the beef and broccoli are completely coated in the honey garlic sauce.

Build the bowls. Spoon jasmine rice into bowls and top with the sticky honey garlic beef and broccoli. Finish with sliced green onions and sesame seeds.