Toast the rice: Rinse the rice under cold water until the water runs clear—listen for the soft clatter of grains against the sieve. Drain well. In a medium saucepan, warm the sesame oil over a medium heat. Add the rice and stir for 2–3 minutes until the grains turn a pale, milky gold and release a nutty, toasty aroma. Pour in 375ml of cold water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 12–15 minutes. When done, the surface should look dry with tiny steam holes. Remove from the heat, keep the lid on, and rest for 5 minutes. Fluff with a fork and stir through the toasted sesame seeds.

Prepare the teriyaki sauce: While the rice rests, combine the light and dark soy sauces, honey, rice vinegar, and grated ginger in a small bowl. Stir until the honey dissolves—the mixture should smell sharp, sweet, and earthy all at once. Set aside. In a separate cup, mix the cornflour and cold water into a smooth slurry.

Sear the beef: Pat the sliced beef dry with kitchen paper. Heat a large frying pan or skillet over a high heat until a drop of water dances and evaporates on contact. Add the neutral oil and swirl to coat. Lay the beef strips in a single layer—do not overcrowd the pan, or they will steam rather than sear. Cook for 60–90 seconds without moving them; you want a deep, caramelised crust on one side. You should hear a vigorous sizzle. Flip and cook for another 30 seconds. The beef should be browned at the edges and just cooked through. Transfer to a plate and set aside.

Cook the aromatics and vegetables: Reduce the heat to medium. Add a tiny splash more oil if needed, then tip in the minced garlic. Stir for 20–30 seconds until it becomes fragrant and just starts to turn golden—be careful not to burn it. Add the carrot ribbons and broccoli. Toss them in the pan for 2 minutes until the broccoli turns a vivid, bright green and the carrot softens slightly. The vegetables should still have a pleasant bite.

Combine and simmer: Return the beef to the pan, along with any juices that have collected on the plate. Pour the teriyaki sauce over everything. Stir well, then add the cornflour slurry while stirring continuously. The sauce will thicken almost immediately, turning glossy and coating each piece of meat and every vegetable. Let it bubble gently for 1 minute until the sauce clings to the back of a spoon. The colour should be a rich, deep mahogany brown.

Build the bowls: Spoon a generous portion of the sesame rice into each bowl. Ladle the teriyaki beef and vegetables alongside or on top, letting the sauce soak into the rice. Garnish with sliced spring onions and an extra sprinkle of toasted sesame seeds. Serve immediately, while the rice is still warm and the beef is tender.