Trim any excess fat from the ribeye or sirloin steak, then slice it against the grain into thin strips. Season generously with garlic powder, ginger powder, salt, and pepper.

Prepare the rice according to the package instructions. Fluff with a fork and set aside.

In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the broccoli florets, sliced bell peppers, and sliced carrots. Sauté for about 5-7 minutes until tender-crisp.

Push the grilled vegetables to the side of the skillet and add the seasoned steak to the center. Cook for 3-4 minutes on high heat until it reaches desired doneness.

Pour in the soy sauce and optional teriyaki sauce, stir everything together for about 1-2 minutes.

Layer the cooked rice in each bowl, top it with steak and sautéed vegetables, and garnish with green onions and sesame seeds.