Sesame Beef and Carrot Stir-Fry Bowl

Rinse white rice under cold water until water runs clear. Combine with 4 cups water in a rice cooker or pot. Cook until fluffy and tender, about 25 minutes.

Slice beef steak very thinly against the grain. In a bowl, combine soy sauce, minced garlic, grated ginger, and cayenne. Add beef slices and toss to coat. Let rest for 10 minutes while you prepare vegetables.

Julienne carrots into thin matchstick strips. Cut broccoli into bite-sized florets. Set aside.

In a small dry skillet over medium heat, toast sesame seeds, stirring constantly, until golden and fragrant, about 3-4 minutes. Remove from heat and set aside for later.

Heat 1 tablespoon sunflower oil in a large wok or frying pan over high heat until smoking. Add marinated beef in a single layer and sear without stirring for 1 minute. Toss and cook another 2 minutes until caramelized. Transfer beef to a plate and set aside.

In the same wok, heat remaining 1 tablespoon sunflower oil. Add carrots first and stir-fry 2 minutes until slightly softened. Add broccoli and continue cooking 3 minutes until bright green and tender-crisp.

Push vegetables to the side. Add 2 tablespoons soy sauce and minced garlic to the center, letting it sizzle for 30 seconds. Return beef to the wok and toss everything together with the sesame sauce and half the toasted sesame seeds.

Divide hot cooked rice into 4 bowls. Top each with sesame beef and carrot stir-fry. Finish with remaining toasted sesame seeds. Serve immediately.