Begin by peeling and thinly slicing your carrots and cucumbers. In a small saucepan, combine rice vinegar, sugar, salt, and water over medium heat. Stir until dissolved, about 2-3 minutes.

Pour the hot brine over the sliced vegetables and allow them to pickle at room temperature.

In a mixing bowl, whisk together low-sodium soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and chopped green onions to create the marinade.

Thinly slice the ribeye or sirloin against the grain for tenderness and add it to the marinade.

Marinate for at least 10 minutes while cooking the rice.

Prepare rice according to package instructions, typically taking about 15-20 minutes.

Preheat a large skillet over medium-high heat and sear the marinated beef in batches until caramelized and tender.

To assemble, place warm rice in bowls, topped with seared beef and quick pickled vegetables.