In a shallow air-tight container, place steak. In a small bowl, combine rice vinegar, 1/2 cup soy sauce, 1/2 cup olive oil, minced garlic, 1 tsp salt, and 1 tsp pepper. Stir well and pour over steak. Refrigerate and marinade for at least 30 minutes to an hour. Once marinaded, grill steak on medium heat for 3 to 4 minutes on each side. Remove and immediately wrap in aluminum foil and allow steak to sit for at least 7 to 10 minutes. Slice steak into thin strips.
In a large skillet, bring 4 cups of water, 1 tsp salt, and 1 tsp pepper to a boil. Add rice. Cover and turn down to simmer for about 20 to 25 minutes until rice is tender.
In a large frying pan, heat 2 Tbs olive oil over medium heat for 1 to 2 minutes. Add carrots and saute for 2 minutes.
Meanwhile, in a small bowl, combine beef broth, soy sauce, cornstarch, and crushed red pepper and stir well. Pour over cooking carrots and stir continuously.
Add broccoli and bell pepper. Cook for 2 minutes.
Add zucchini and peas and cook for an additional 2 minutes until excess liquid evaporates and zucchini slightly tender.
Add cooked steak strips to vegetable mix and serve over cooked rice. Enjoy!