Step 1

• Adjust rack to top position andpreheat oven to 450 degrees. Washand dry produce.• Thinly slice scallions, separating whitesfrom greens. Peel and mince or grateginger. Cut broccoli florets intobite-size pieces if necessary. Halvetomatoes lengthwise.

Step 2

• Heat a drizzle of oil in a small pot overmedium-high heat. Add rice, half thescallion whites, and 1 tsp ginger (2 tspfor 4 servings). Cook, stirring, untilfragrant, 1-3 minutes.• Stir in 1¼ cups water (2½ cups for and stock concentrate; bring to a boil,then cover and reduce to a low simmer.Cook until rice is tender, 15-18 minutes.• Keep covered off heat until readyto serve.

Step 3

• Meanwhile, in a medium bowl,combine sesame seeds, chili flakes,and half the garlic powder.• Pat beef* dry with paper towels andseason generously all over with saltand pepper.• Add beef to bowl with sesame-chilimixture; press to coat all sides.• Heat a drizzle of oil in a large pan overmedium heat. Add beef and sear,turning occasionally, until browned allover, 4-7 minutes. Turn off heat; transferbeef to a plate (it’ll finish cooking inthe next step). Wipe out pan.

Step 4

• While beef cooks, toss broccoli on oneside of a baking sheet with a drizzleof oil, remaining garlic powder, salt,and pepper. Roast on top rack for5 minutes.• Once broccoli has roasted for5 minutes, remove sheet from oven.Carefully place beef on empty sideof sheet. Return to top rack and roastuntil broccoli is browned and tenderand beef reaches desired doneness,8-10 minutes more.

Step 5

• Meanwhile, heat a drizzle of oil in panused for beef over medium-highheat. Add tomatoes and remainingscallion whites; cook until tomatoesbegin to burst, 2-3 minutes.• Stir in soy sauce, half the vinegar,¼ cup water, and 1 tsp sugar(all the vinegar, ½ cup water, and 2 tspsugar for 4 servings). Cook, stirringoccasionally, until mixture is slightlythickened, 2-4 minutes more.• Remove from heat; stir in 1 TBSPbutter (2 TBSP for until melted.

Step 6

• Fluff rice with a fork; stir in scalliongreens and 1 TBSP butter (2 TBSPfor 4 servings) until melted andcombined. Taste and season with saltand pepper.• Slice beef against the grain.• Divide rice between plates. Top withbroccoli and beef in separate sections;spoon as many tomatoes as you likeover beef. Serve with any remainingtomatoes on the side.Beef is fully cooked when internal temperature reaches 145°.