In a mixing bowl, combine the sesame oil, low-sodium soy sauce, peach juice, minced garlic, and minced ginger. Whisk together until well combined. Place the sirloin steak in a large resealable bag and pour the marinade over it. Seal the bag, ensuring all the steak is coated, and refrigerate for at least 30 minutes (up to overnight for more flavor).
Prepare your rice according to package instructions. If you are using brown rice or cauliflower rice, ensure it is cooked and hot when serving.
In a large skillet, heat the olive oil over medium heat. Add the chopped bell peppers, red onion, and broccoli florets. Sauté for about 5-7 minutes until the vegetables are tender but still vibrant in color. Add the water to help steam the broccoli, if necessary. Season with salt and pepper to taste.
Remove the steak from the marinade and discard the marinade. In the same skillet, increase the heat to high and add the marinated steak. Cook for about 4-5 minutes per side for medium-rare, or until your preferred doneness is reached. Let the steak rest for a few minutes before slicing it thinly.
In a clean mixing bowl, combine the mayonnaise, ketchup, rice vinegar, paprika, garlic powder, and a pinch of salt and pepper. Mix until smooth and creamy.
In each bowl, add a generous scoop of rice as the base. Top with sautéed vegetables, sliced steak, avocado, and a sprinkle of fresh basil and cilantro. Drizzle with the creamy sauce and add Sriracha for an extra kick if desired.
