Wash and dry all produce. Cut broccoli florets into bite-size pieces, if necessary. Peel and mince or grate ginger. Zest and quarter lime. Halve, peel, and dice onion into 3/4-inch pieces. Thinly slice chili.

Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook until fragrant, 30 seconds. Add rice, 11/4 cups water (21/4 cups for 4 servings), and a big pinch of salt. 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.

While rice cooks, heat a large pan over medium-high heat. Add broccoli and 1 TBSP water. Cover and let steam until bright green, 4-5 minutes. Uncover and add a large drizzle of oil, salt, and pepper. Cook, uncovered, until broccoli is tender and lightly charred, 2-4 minutes more. Turn off heat; transfer to a plate. Wash out pan.

Heat a drizzle of oil in same pan over medium-high heat. Add onion and cook, stirring, until softened, 4-5 minutes. Meanwhile, pat diced steak dry with paper towels; season with salt and pepper. Once onion is softened, add steak and cook until browned and cooked through, 3-5 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

Add remaining ginger to pan; cook until fragrant, 30 seconds. Add teriyaki sauce and as much lime juice as you like. Stir in broccoli until warmed through; turn off heat. TIP: If you like a sweeter sauce, add a pinch or two of sugar.

Fluff rice with a fork; stir in 1 TBSP butter and lime zest to taste. Season with salt and pepper. Divide between bowls and top with steak and broccoli mixture. If you like spicy food, sprinkle with as much chili as you like. Serve with any remaining lime wedges on the side.