• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Cut broccoli florets into bite-size pieces if necessary. Halve tomatoes lengthwise.

• Heat a drizzle of oil in a small pot over medium-high heat. Add rice, half the scallion whites, and 1 tsp ginger (2 tsp for 4 servings). Cook, stirring, until fragrant, 1-3 minutes. • Stir in 11/4 cups water (21/2 cups for 4) 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 ready to serve.

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

• While beef cooks, toss broccoli on one side of a baking sheet with a drizzle of oil, remaining garlic powder, salt, and pepper. Roast on top rack for 5 minutes. • Once broccoli has roasted for 5 minutes, remove sheet from oven. Carefully place beef on empty side of sheet. Return to top rack and roast until broccoli is browned and tender and beef reaches desired doneness, 8-10 minutes more.

• Meanwhile, heat a drizzle of oil in pan used for beef over medium-high heat. Add tomatoes and remaining scallion whites; cook until tomatoes begin to burst, 2-3 minutes. • Stir in soy sauce, half the vinegar, 1/4 cup water, and 1 tsp sugar (all the vinegar, 1/2 cup water, and 2 tsp sugar for 4 servings). Cook, stirring occasionally, until mixture is slightly thickened, 2-4 minutes more. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.

• Fluff rice with a fork; stir in scallion greens and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper. • Slice beef against the grain. • Divide rice between plates. Top with broccoli and beef in separate sections; spoon as many tomatoes as you like over beef. Serve with any remaining tomatoes on the side. Beef is fully cooked when internal temperature reaches 145°.