Beef and Broccoli with Red Peppers

By á-167595

4 servings

Ingredients

• 1 1/2 c. jasmine rice
• kosher salt
• 1/2 c. reduced-sodium soy sauce
• 1/2 c. low-sodium chicken broth
• 2 tbsp. rice wine vinegar
• 3 tbsp. brown sugar
• 3 cloves garlic, minced
• 1 tbsp. sesame oil
• 1 tbsp. cornstarch
• 1 tbsp. grated fresh ginger
• 1 tbsp. Sriracha sauce
• 2 tbsp. canola oil, divided
• 1 lb. skirt steak, thinly sliced
• 1 head broccoli, cut into florets
• 1 red pepper, thinly sliced
• Crushed red pepper flakes, for garnish (optional)

Preparation

Step 1

Combine rice, salt, and 2¼ cups water in a medium-sized pot with tight-fitting lid. Bring to a boil, then reduce heat to low and simmer, covered, until all water is absorbed, 15 minutes. Turn off heat and let sit 10 minutes (no peeking!). Remove lid and fluff with a fork.

Meanwhile, in a medium bowl, whisk together soy sauce, chicken broth, rice wine vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, and Sriracha.

Heat oil in a large deep-sided skillet. Cook steak in batches until nicely browned, about 4 minutes. Transfer to a plate.

Add remaining oil to skillet along with broccoli and red pepper and cook until broccoli is bright green, 1 to 2 minutes. Add ½ cup water and let steam, covered, until vegetables are tender-crisp, 2 to 3 minutes.

Add sauce and steak to skillet and bring to a boil. Let simmer until thickened, 3 minutes more.

Serve beef and broccoli with cooked rice and garnish with crushed red pepper, if using.