Cook your rice according to the package instructions.

While the rice is cooking, make the peanut sauce for your rice bowl. Combine all of the sauce ingredients in the blender. Add 1 tablespoon of hot water, and blend. If the sauce is too thick, add another 1-2 tablespoons of hot water, until it is thin enough to drizzle over the rice bowl. Blend for around 30 seconds total, or until sauce is smooth. Scrape down the sides and blend for a few more seconds.

Next, cook your steaks. Heat 1 T. oil in a cast-iron pan. Pat steaks dry, and sprinkle salt and pepper on each side. When pan is very very hot, and the oil in the pan just starts to smoke, add 1 T. butter and swirl around. Then add steaks. Cook for 3 minutes and then flip (bottom should be nicely browned). Cook for another 3 minutes. Flip again and cook 1-2 minutes on each side until the steaks hit 140 degrees on an instant-read thermometer (for medium-rare). Then remove them from the pan and place on a cutting board to rest.

Place broccoli and carrots in a large microwave-safe bowl with a few tablespoons of water and cover with plastic wrap. Poke a few holes in the plastic wrap, and then microwave for 3 minutes. Peel away part of the plastic wrap, being careful to avoid any steam, and stir. Put wrap back on and microwave for another 2 minutes, or until broccoli and carrots are brightly colored and just fork-tender.

When steaks have rested for 5-10 minutes, cut them into ¼ inch slices.

To assemble the steak brown rice bowl, put ¾ cup of cooked brown rice in each bowl. Then cover with ¼ of the steak slices, steamed broccoli, and steamed carrots.

Drizzle peanut sauce over the top of the bowl, then garnish with chopped peanuts.