Start the sesame rice: Rinse the jasmine rice under cold water until the water runs clear, which removes excess starch and keeps the grains separate. Add the rice and water (or stock) to a saucepan, bring to a boil, then reduce the heat to low, cover, and simmer for 12 minutes. You’ll know it’s done when the surface looks dry and tiny steam holes appear across the rice. Remove from the heat, fluff with a fork, then stir through the toasted sesame oil and sesame seeds. The rice should smell nutty and fragrant.

Prepare the teriyaki sauce: In a small bowl, whisk together the soy sauce, honey, and rice vinegar until the honey has fully dissolved. Set this aside near the stove. The mixture should look glossy and dark amber.

Sear the beef: Heat the vegetable oil in a large non-stick skillet or wok over high heat until it shimmers and a drop of water sizzles on contact. Add the beef strips in a single layer — don’t overcrowd the pan or they’ll steam rather than brown. Sear for 1–2 minutes without moving them, until the underside is deep brown and caramelised. Toss and cook for another 30 seconds; the beef should be just cooked through with a juicy, tender texture.

Add aromatics: Push the beef to one side of the pan and add the minced garlic and grated ginger to the empty space. Stir them for about 30 seconds until they become fragrant and the garlic turns pale gold. The smell at this stage is absolutely intoxicating.

Simmer the sauce: Pour the teriyaki mixture into the pan with the beef and aromatics. Stir everything together and let it bubble over medium-high heat for 2 minutes. The sauce will reduce slightly and cling to the beef. Give the cornflour slurry a quick stir, then pour it in while stirring constantly. Within 30 seconds, you’ll see the sauce thicken to a glossy, syrupy consistency that coats the back of a spoon.

Assemble the bowls: Divide the sesame rice among four bowls. Top with the teriyaki beef, then add the julienned carrot, steamed broccoli (if using), and a generous scattering of sliced spring onions and extra sesame seeds. Serve immediately while the beef is still hot and the rice is fluffy.