Wash and dry all produce. Mince or grate garlic. Heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic; cook, stirring, until fragrant, 30 seconds. Stir in rice and 11/4 cups water (21/4 cups for 4 servings). 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, trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Roughly chop cilantro leaves and stems. Quarter lime. Thinly slice chili.

In a medium bowl, toss together cucumber, carrots, half the cilantro, a drizzle of oil, and juice from half the lime. Season generously with salt and pepper. Add 1/2 tsp sugar (1 tsp for 4) and toss to combine.

In a small bowl, combine mayonnaise, a squeeze of lime juice, and sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Once rice is done, pat diced steak dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and remaining garlic; cook until steak is cooked almost to desired doneness, 2-3 minutes. Add soy sauce and cook, stirring, until liquid has reduced and steak reaches desired doneness, 1-2 minutes. Remove pan from heat.

Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Divide between bowls and top with diced steak and salad. Drizzle with sriracha-lime mayo. Garnish with remaining cilantro, peanuts, and chili to taste.