In a saucepan, bring rice and broth to boil. Reduce heat to low, cover and cook for about 10 minutes or until liquid is absorbed and rice is tender; set aside.
In a bowl, whisk together soy sauce, 1 tablespoon of rice vinegar, ginger and garlic. Add veal and stir to coat well. Let stand for 10 minutes. In a nonstick skillet, cook the veal mixture over medium-high heat for about 4 minutes or until a hint of pink remains.
Remove from heat and stir in cilantro. Scrape rice out into a large bowl, and add corn cobs, carrots, chestnuts and remaining vinegar.
Drizzle sesame lime dressing over rice mixture and stir well to combine. Sprinkle with sesame seeds and cilantro before serving.