Begin by slicing the sirloin steak into thin strips against the grain.

In a medium saucepan, bring 2 cups of beef broth (or water) to a boil. Add the rice, a pinch of salt, and stir. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the rice is fluffy and liquid is absorbed.

While the rice cooks, heat 2 tablespoons of butter in a large skillet over medium-high heat. Once the pan is hot, add the sliced steak in a single layer. Cook for 3-4 minutes or until browned, seasoning with salt and pepper to taste. Remove the steak and set it aside.

In the same skillet, add the remaining 2 tablespoons of butter and minced garlic, stirring for about 30 seconds until fragrant. Pour in the honey and soy sauce, stirring to combine.

Return the steak to the skillet, allowing it to simmer in the sauce for an additional 2-3 minutes, coating each piece evenly.

Fluff the cooked rice with a fork and serve it on plates, topped with the honey garlic steak mixture.

Garnish with fresh parsley or green onions, and sprinkle sesame seeds if desired.