Grill-Sautéed Beef and Vegetables

Flank steak

yellow squash, cut into 1/4-inch slices

zucchini, cut into 1/4-inch slices

Broccoli

Green onions

Red bell pepper, cut into 1/4-inch strips

Red onion, halved and cut into 1/4-inch slices

Yellow bell pepper, cut into 1/4-inch strips

Hibachi barbecue sauce

White rice

Kosher salt and freshly ground pepper

Vegetable oil

Water