Yum Yum Sauce: Mix all ingredients together and whisk until well combined. (Can be made ahead and stored in the refrigerator for up to one week).

Marinate Steak: Cut steak against the grain into bite size chunks and add to a bowl. Add sesame oil, soy sauce, peach juice, garlic, and ginger and mix to combine. Cover and marinate for at least 30 minutes, or for several hours in the fridge.

Prep Veggies: Chop bell pepper and onion into chunks and cut broccoli crown into small florets. Slice avocado, chop green onions, basil and cilantro to be used for garnish.

Cook Steak: Heat a large cast iron skillet over high heat. Once hot, remove steak pieces from the marinade (discard marinade) and add to skillet. Let it sear without touching for a minute or so, then flip, searing briefly on all sides (should take 3 minutes or so--you want the outside to be seared, but the inside not overcooked/cooked through). Remove to a plate to rest.

Cook Veggies: Reduce heat to medium high. Add 1/2 cup water to the pan, along with broccoli florets. Cover pan with a lid and allow to steam for 2 minutes. Remove lid. Give broccoli a stir and then push to the side of the pan and add 1 tablespoon olive oil. Add bell pepper and onion and sauté until tender.

Assemble Bowls: Add a scoop of hot rice to bowls. Top with a few pieces of steak, add a heaping spoonful of veggies. Add some avocado slices, and drizzle with yum yum sauce and sriracha if desired. Garnish with basil and cilantro.