Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.

In a small microwave-safe bowl, combine hoisin, ¼ tsp garlic powder (½ tsp for 4 servings), and 1 TBSP water (2 TBSP for 4). (You’ll use more garlic powder later.) Microwave hoisin glaze until warmed through, 30 seconds.

Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, 1 minute.

Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 10-12 minutes.

Meanwhile, pat steak* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side.

Add half the hoisin glaze; turn steak to coat. Transfer to a cutting board. Let rest at least 5 minutes, then thinly slice against the grain.

Meanwhile, in a second small bowl, combine mayonnaise, remaining garlic powder to taste, and as much Sriracha as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper.

Toss green beans with ponzu and half the sesame seeds.

Divide rice, green beans, and steak between plates. Drizzle steak with remaining hoisin glaze; drizzle everything with as much Sriracha mayo as you like. Top with scallion greens and as many remaining sesame seeds as you like. Serve.