Mongolian Beef and Broccoli

Ingredients

• 3 cups water , divided
• 1 cup uncooked white rice
• 1 pound broccoli florets
• 1 pound trimmed skirt steak
• 0.25 cups cornstarch
• 2 tablespoons packed dark brown sugar
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons reduced-sodium teriyaki sauce
• 2 tablespoons Sriracha sauce
• 2 tablespoons sweet paprika
• 1 tablespoon grated fresh ginger
• 1 tablespoon toasted sesame oil
• 0.13 teaspoons garlic powder
• 0.25 cups chopped scallions , white parts only
• 2 cans sliced water chestnuts , 8 ounce
• 3 tablespoons vegetable oil , or more as needed
• 0.33 cups chopped scallions , green parts only
• 1 teaspoon crushed red pepper flakes , or to taste

Instructions

1. 1

   Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

2. 2

   While rice cooks, add 1/2 cup water to a pot and bring to a boil. Add a steamer insert and place broccoli in the pot. Cover and simmer until lightly steamed, about 3 minutes. Transfer to a platter in a single layer, uncovered, so florets remain bright green and do not continue cooking from their own residual heat.

3. 3

   Slice the long strip of skirt steak into 2-inch long pieces. Cut those pieces across the grain (for tenderness) and on the bias (for width) into slices that are about 1/4-inch thick. Place beef into a mixing bowl and sprinkle in cornstarch. Stir to coat thoroughly, unfolding any folded slices. Let meat rest for 10 minutes.

4. 4

   Whisk together 1/2 cup water, brown sugar, soy sauce, teriyaki sauce, Sriracha sauce, paprika, ginger, sesame oil, and garlic powder in a large saucepan. Stir in white parts of scallions and water chestnuts. Heat just to boiling, then reduce to a slow simmer. Stir sauce frequently until reduced and thickened, 5 to 10 minutes.

5. 5

   While sauce thickens, heat a large nonstick frying pan until sizzling. Add oil and heat until shimmering. Shake excess cornstarch from beef and place 1/2 of them into the pan without crowding. Cook briefly on both sides until they just start to brown, 3 to 4 minutes; do not cook fully. Transfer to a plate and cook remaining slices, adding oil if needed.

6. 6

   Transfer all beef to the simmering sauce and stir to coat. Simmer to finish cooking the beef, 2 to 3 minutes, making sure not to overcook. Stir in broccoli and green parts of scallions. Heat 1 minute longer.

7. 7

   Serve immediately over cooked rice. Let diners add crushed red pepper flakes as they wish.