In a bowl, combine soy sauce, sesame oil, honey, grated garlic, and grated ginger. Add the skirt steak and toss until fully coated. Let it sit at room temperature while you prepare the rest.

Rinse the sushi rice until the water runs clear. Cook according to package instructions, then keep warm and covered until ready to use.

In a saucepan, combine 4 to 5 cups of water with the Better Than Bouillon Roasted Beef Base, whisking until fully dissolved. Add the lemongrass, smashed garlic, and sliced ginger. Bring to a gentle simmer and let it cook for 10 to 15 minutes, until fragrant and layered. Taste and adjust with more bouillon if needed.

Heat a skillet over medium-high heat until hot. Add the marinated steak and sear for a few minutes per side, undisturbed, until deeply browned with a slight char. Remove from the pan and let it rest for at least 5 minutes to retain its juices.

In the same pan, add the broccolini along with a splash of water. Cover and let it steam for 3 to 4 minutes, until bright green and just tender but still slightly crisp.

Using a sharp knife, slice the steak thinly against the grain for the most tender texture.

Divide the rice between bowls, then top with sliced steak and broccolini. Ladle the hot broth generously over everything, this should be a brothy, spoonable bowl. Finish with scallions and chili oil.