Add the rice and 1 1/2 cups of water to a medium-size saucepan and stir to combine. Bring to a boil over medium-high heat then cover the pan and reduce the heat to low. Simmer rice over low heat (WITHOUT REMOVING THE LID) for 10 minutes. Turn off the heat and let sit for 15 more minutes (KEEPING THE LID ON).
Mix the sliced steak and cornstarch together in a bowl until the steak is well coated, set aside and let sit for 15 minutes.
In a separate bowl mix together the soy sauce, honey, vinegar, and water.
Heat the 2 TBSP of oil in a wok or large nonstick pan over medium-high heat. Tilt the pan to cover the bottom in oil, when the oil is hot add the steak, in batches, to the pan and fry until browned, 1 to 2 minutes per batch. Transfer all the steak to a plate and set aside.
Add the broccoli to the pan, and a little extra oil if needed, stir fry for about 1 minute. Add the garlic and ginger and stir fry until fragrant, about 5 seconds. Pour the sauce into the pan and cook, stirring often about 1 minute. Add the steak and green onion to the pan and stir to combine, cook until sauce thickens a bit, about 2 more minutes.
Take the lid off the rice and fluff with a fork. Serve the beef, vegetables, and sauce over the steamed rice.
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