Wash and dry produce.

In a small pot, combine rice, 1¼ cups water (2½ cups for 4 servings), and a 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.

Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens.

Heat a drizzle of oil in a large pan over medium-high heat. Add broccoli, season with salt and pepper; cook, undisturbed, 1 minute.

Add 2 TBSP water; cover, and steam, stirring occasionally, 3-4 minutes, until soft and bright green. Turn off heat, transfer to a plate. Tent with foil to keep warm. Wipe out pan. 

Heat a large drizzle of oil in pan used for broccoli over medium-high heat. Add scallion whites and cook until just softened, 1 minute.

Add beef*; season with pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3 minutes.

Break up meat into pieces and continue to cook until beef is browned and cooked through, 1-3 minutes more.

Drain any excess grease from pan. 

While beef cooks, in a small bowl, combine chili sauce, sweet soy glaze, and ponzu.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

Divide rice between bowls; top with beef and broccoli. Garnish with scallion greens. Serve.