Beef and Broccoli

If you plan on serving brown rice, start it first.

First, cut the steak in half lengthwise (with the grain). Then, for each half, thinly slice crosswise into about ¼-inch thick slices (against the grain). Put the slices in a bowl. Stir in the soy sauce and cornstarch. Set aside to let marinate.

Put the sesame seeds in a small skillet over medium heat. Toast, stirring, until golden brown, about 3 minutes. Set aside.

Make the sauce: In a small bowl, stir together the soy sauce, vinegar, sesame oil, sugar, ginger, and Sriracha, and water.

Cut the broccoli into small, uniform florets. Thinly slice the stem.

Pour ½ cup of water into a large skillet (nonstick if you have one) or a wok. Place over medium-high heat and let come to a boil. Add the broccoli and cover tightly. Cook 2 to 3 minutes, until the broccoli is crisp-tender and bright green. Use tongs or a slotted spoon to transfer the broccoli to a plate.

Wipe out the skillet and return it to high heat. Your going to cook the steak in two batches: Add 1 tablespoon of the canola oil and let it get nice and hot. Add half of the steak to the skillet in a single layer. Let it cook untouched for 1 to 1½ minutes, until the undersides are seared and golden brown. Then stir for about 30 seconds. Transfer to a plate. Cook the remaining steak in the remaining 1 tablespoon canola oil. Now return the reserved steak back to the skillet and pour in the sauce. Let it come to a boil. Simmer and stir for about 1 minute, or until the sauce is slightly thickened. Add the broccoli and stir to coat in the sauce until heated through.

Serve the beef and broccoli over the rice and sprinkle with the sesame seeds.