• Rinse the rice.

In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the rest of the meal.

• Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.

In a wok or large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Working in batches if needed, add the steak and cook, stirring occasionally, until browned and cooked through, 4 to 6 minutes for medium. Transfer the steak to a plate. Add more oil between batches if needed. Do not clean the pan.
While the steak cooks, prepare the broccoli.

• Cut the broccoli into 1-inch florets; trim off any coarse stems.

In the same pan used for the steak, warm 1 tablespoon oil over medium heat until hot but not smoking. Add the broccoli and 2 tablespoons [¼ cup] water, season with salt and pepper, and cook, scraping up any browned bits from the bottom of the pan, until the broccoli is crisp-tender, 2 to 3 minutes. Stir in the coconut curry base and cook until toasted and fragrant, about 1 minute.
Add the steak and any accumulated juices and simmer until heated through, about 1 minute. Remove from the heat and season to taste with salt and pepper.
While the curry cooks, prepare the garnishes.

• Cut the lime into wedges. [Cut 1 lime into wedges; save the remaining lime.]
• Strip the basil leaves from the stems; coarsely chop the leaves.

Transfer the rice to individual bowls and top with the steak and broccoli curry. Garnish with the basil and serve with the lime wedges.