Mongolian Beef and Broccoli

Rice Preparation: In a saucepan, bring 2 cups of water and rice to a boil. Reduce heat to low, cover, and simmer until the rice is tender and the water is fully absorbed (approximately 20-25 minutes).

Broccoli Steaming: While the rice cooks, add 1/2 cup of water to a separate pot and bring to a boil. Insert a steamer basket and add the broccoli florets. Cover and steam until lightly cooked (about 3 minutes). Transfer the broccoli to a platter in a single layer to prevent further cooking and maintain their vibrant green color.

Beef Preparation: Slice the skirt steak into 2-inch long pieces. Then, slice each piece thinly across the grain and on a bias into approximately 1/4-inch thick slices. Place the beef in a bowl, sprinkle with cornstarch, and toss to coat thoroughly. Allow the meat to rest for 10 minutes.

Sauce Creation: In a large saucepan, whisk together 1/2 cup of water, brown sugar, soy sauce, teriyaki sauce, Sriracha, paprika, ginger, sesame oil, and garlic powder. Add the white parts of the scallions and the water chestnuts. Bring the mixture to a boil, then reduce to a simmer. Stir frequently until the sauce reduces and thickens (about 5-10 minutes).

Beef Searing: Heat a large nonstick frying pan until it sizzles. Add the vegetable oil and heat until shimmering. Shake off any excess cornstarch from the beef and add half of the slices to the pan, ensuring not to overcrowd. Cook briefly on both sides until lightly browned (3-4 minutes). Transfer the seared beef to a plate and repeat with the remaining slices, adding more oil if needed.

Final Assembly: Transfer all the seared beef to the simmering sauce and stir to coat. Simmer for 2-3 minutes to finish cooking the beef, being careful not to overcook it. Stir in the steamed broccoli and the green parts of the scallions. Heat for an additional minute.

Serving: Serve immediately over the cooked rice. Offer crushed red pepper flakes for those who prefer extra heat.