Beef and Broccoli with Red Peppers

• 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)

1. Combine rice, salt, and 2 1/4 cups water in a medium-sized pot with tight-fitting lid.
2. Bring to a boil, then reduce heat to low and simmer, covered, until all water is absorbed, 15 minutes.
3. Turn off heat and let sit 10 minutes (no peeking!).
4. Remove lid and fluff with a fork.
5. Meanwhile, in a medium bowl, whisk together soy sauce, chicken broth, rice wine vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, and Sriracha.
6. Heat oil in a large deep-sided skillet.
7. Cook steak in batches until nicely browned, about 4 minutes.
8. Transfer to a plate.
9. Add remaining oil to skillet along with broccoli and red pepper and cook until broccoli is bright green, 1 to 2 minutes.
10. Add 1/2 cup water and let steam, covered, until vegetables are tender-crisp, 2 to 3 minutes.
11. Add sauce and steak to skillet and bring to a boil.
12. Let simmer until thickened, 3 minutes more.
13. Serve beef and broccoli with cooked rice and garnish with crushed red pepper, if using.

jasmine rice, kosher salt, soy sauce, chicken broth, rice wine vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, sriracha sauce, canola oil, skirt steak, broccoli, red pepper, red pepper

Taken from www.delish.com/cooking/recipe-ideas/recipes/a43880/beef-broccoli-red-peppers-recipe/ (may not work)