Ingredients

• 1 lb boneless sirloin steak, cut diagonally across grain into thin slices
• 2 (3 1/2 ounce) bags boil-in-bag long-grain white rice
• 2 tablespoons dry sherry, divided
• 2 tablespoons low sodium soy sauce, divided
• 1/2 cup beef broth, lower sodium
• 1 tablespoon cornstarch
• 1 tablespoon hoisin sauce
• 1 teaspoon chili-garlic sauce or 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons canola oil, divided
• 1 tablespoon fresh ginger
• 2 teaspoons garlic, minced
• 4 cups broccoli florets, pre-chopped
• 1/4 cup water
• 1/3 cup green onion, sliced
• 1 tablespoon light soy sauce
• 1 teaspoon sherry wine
• 1/4 teaspoon sugar
• 1/4 teaspoon salt

Instructions

1. Prepare marinade by mixing 1 Tbsp cornstarch, 1 Tbsp soy sauce, 1 tsp sherry, 1/4 tsp sugar and 1/4 tsp salt together and toss with the sliced beef. Let sit while you prepare the rest of the ingredients.

2. Cook rice according to directions.

3. While rice cooks, stir together 2 tablespoon sherry, 2 tablespoon soy sauce, broth, cornstarch, hoisin, and Sriracha.

4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef mixture; sauté 3 minutes or until browned. Remove beef from pan. Add remaining 1 tablespoon oil to pan. Add ginger and garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water; cover and cook 1 minute. Add onions; cook 1 minute, stirring constantly. Add broth mixture and beef mixture; cook 2 minutes or until beef is thoroughly heated and sauce is slightly thick. Serve beef mixture over rice.