In a medium bowl, whisk together the soy sauce, sake, mirin, brown sugar, sesame oil, garlic, and ginger. Add the thinly sliced steak and toss to coat. Allow it to marinate for at least 15 minutes to absorb all the delicious flavors.

Cook your jasmine rice according to package instructions. If looking for a healthier option, prepare brown rice instead. Keep it warm once cooked.

In a large skillet or wok, heat a drizzle of oil over medium-high heat. Add the broccoli florets, julienned carrots, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp. Remove them from the skillet and set aside.

In the same skillet, add a little more oil if necessary. Once the skillet is hot, add the marinated steak in a single layer, discarding any excess marinade. Cook for about 2-3 minutes on each side until browned and cooked through to your preference.

Once the steak is cooked, add the previously cooked vegetables back into the skillet. Toss everything together over medium heat for an additional minute until heated through.

To serve, spoon a generous portion of rice into each bowl. Top with the teriyaki steak and vegetable mixture. Garnish with sliced green onions and sesame seeds if desired.