Beef & Broccoli | Woman's Day

1 cup of long grain white rice
2 tbs + 2 tsp low-sodium soy sauce
2 tsp rice vinegar
2 cloves of finely chopped garlic
1 lb flank steak, halved lengthwise and thinly sliced crosswise
1 lb broccoli floret, cut into small florets and sliced thin
2 tbs brown sugar
1 tbs grated ginger
1 tsp cornstarch
1 tbs canoli oil
1 small red chili, sliced thin
1 thinly sliced scallions

1. Cook the rice according to the package instructions.
2. In a medium size bowl, whisk together 2 tsps each of soy sauce and vinegar. Stir in the garlic.
3. Toss in the beef and toss to coat. Let it marinade for 5 minutes.
4. In a large skillet, place the broccoli and 1/2 cup water and bring to a simmer. After about 4-5 minutes when the groccoli is bright green and tender transfer to a plate.
5. Whisk together the brown sugar, ginger, cornstarch and remaining 2 tbs of soy sauce, 2 tsp vinegar and 1/4 cup water.
6. Over medium-high heat, add the oil to a skillet. Toss in the beef spreading out in a single layer. Cook for a minute. Add the chili and cook until the beef is throughly cooked. About a minute or so.
7. Add the sauce and simmer until it is slightly thickened.
8. Add the broccoli and scallions and toss to combine.
9. Serve this over the rice.

Attribution: Image & Recipe is  the courtesy of Woman's Day. I found the recipe in the below issue on page 119.  (Dec 2106/Jan 2017) I found the above photo on their website.

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