Combine the soy sauce, 1 tablespoon sesame oil, honey, lime juice, garlic powder, onion powder, ginger, and red pepper flakes in a nonreactive bowl. Season with salt and pepper to taste.
Put the beef in a sealable food-storage bag or covered nonreactive container. Add the marinade and coat the beef. Refrigerate for at least 30 minutes or overnight, turning occasionally.
Select Sauté and add the remaining tablespoon sesame oil. Use the original recipe's high setting, reducing the heat if the oil smokes or the honey coating scorches. Lift the beef from the marinade, let excess liquid drip off, and discard the remaining marinade. Brown the beef on its surfaces, about 3–4 minutes in the original method, working in batches if needed and allowing extra time for batches.
Add the water or broth and scrape the bottom thoroughly to loosen all browned bits. Cancel Sauté. Add the rinsed, drained brown rice and make sure it is moistened by the cooking liquid. Season with salt and pepper to taste.
Lock the lid and set the valve to Sealing if required. Cook on high pressure for 22 minutes. Allow additional time for the cooker to reach pressure before the countdown starts.
Gently fluff the rice, taste, and adjust the seasoning. Garnish with the sesame seeds and parsley, if desired, and serve warm.
