Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Pat steak* dry with paper towels; thinly slice against the grain. 

In a medium bowl, combine steak, tamarind paste, half the garlic powder, a pinch of salt, and pepper. Stir and set aside to marinate.

Wash and dry cutting board.

In a small pot, combine rice, 1¼ cups water (2¼ 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.

While rice cooks, trim and halve Brussels sprouts lengthwise (quarter any larger sprouts). Halve, core, and thinly slice bell pepper into strips. Trim scallions; cut whites into 1-inch batons and thinly slice greens. Roughly chop cilantro. Roughly chop peanuts.

Toss Brussels sprouts on a baking sheet with a drizzle of oil, remaining garlic powder, a pinch of salt, and pepper.

Roast on top rack until golden brown and tender, 15-20 minutes.

Cook spring rolls according to package instructions.

Transfer to a serving plate and tent with foil to keep warm until ready to serve.

Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, scallion whites, and steak; cook, stirring occasionally, until veggies are charred and steak is cooked to desired doneness, 3-6 minutes.

In the last minute of cooking, stir in sweet soy glaze and 2 TBSP water (4 TBSP for 4 servings). Cook, stirring constantly, until sauce is warmed through and everything is thoroughly coated. TIP: If sauce becomes too thick, add more splashes of water.

Fluff rice with a fork. Stir in 1 TBSP butter (2 TBSP for 4 servings).

Transfer everything to separate serving plates and bowls and serve family style. Garnish stir-fry with scallion greens, cilantro, and peanuts. Top Brussels sprouts with as much chili crisp as you like. Serve spring rolls with sauce on the side for dipping.