Your conventional takeout negate has nothing on this homemade model.
- 1 1/2 c. jasmine rice
- kosher salt
- 1/2 c. low-sodium soy sauce
- 1/2 c. low-sodium rooster broth
- 2 tbsp. rice wine vinegar
- 3 tbsp. brown sugar
- 3 cloves garlic, minced
- 1 tbsp. sesame oil
- 1 tbsp. cornstarch
- 1 tbsp. fresh ginger, grated
- 1 tbsp. sriracha
- 2 tbsp. canola oil, divided
- 1 lb. skirt steak, thinly sliced
- 1 head broccoli, slash into florets
- 1 crimson pepper, thinly sliced
- Beaten crimson pepper flakes, for garnish (no longer mandatory)
Instructions
-
- Step 1Combine rice, salt, and 2 ¼ cups water in a medium-sized pot with tight-becoming lid. Raise to a boil, then slash warmth and simmer, covered, unless all water is absorbed, Quarter-hour. Flip off warmth and let sit down 10 minutes, then diagram cease lid and fluff with a fork.
- Step 2Meanwhile, in a medium bowl, spin together soy sauce, rooster broth, vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, and Sriracha.
- Step 3In a huge deep-sided skillet, warmth oil. Cook dinner steak in batches unless successfully browned, about 4 minutes, then transfer to a plate.
- Step 4Add final oil to skillet along with broccoli and crimson pepper and cook unless broccoli is intellectual green, 1 to 2 minutes. Add ½ cup water and let steam, covered, unless greens are gentle-crisp, 2 to three minutes.
- Step 5Add sauce and steak to skillet and produce to a boil. Let simmer unless thickened, 3 minutes extra.
- Step 6Support beef and broccoli with cooked rice and garnish with crushed crimson pepper, if the utilize of.
