- 2 cups brown rice
- 4 cups water or stock
- 1 1.5-lb bag Michigan Farm to Freezer IQF Broccoli (pull from freezer 20 minutes before using)
- 1 lb flank steak or sirloin, sliced ¼ to ½ inch thick (sub sliced chicken breast if you prefer)
- Cooking oil as needed
Stir fry sauce
- 1 tsp fresh ginger, grated
- 2 tsp garlic, grated
- ½ cup water
- ¼ cup tamari or soy sauce
- 2 Tbsp dark brown sugar
- 1 ½ Tbsp corn starch
- 2 Tbsp sesame oil
- 1 tsp sriracha (or more if you like it spicy)
Bring 4 cups of water or stock to a boil in a medium lidded pot. Stir in rice and return to a boil. Reduce to a simmer and cover. Cook for approximately 45 minutes or until rice is tender.
Combine all stir fry sauce ingredients in a small bowl and mix until corn starch dissolves completely.
Place large skillet or wok over high heat and heat until smoking hot. Add 2 tablespoons oil and swirl around the bottom of the pan. Working in batches, add beef slices, taking care not to overcrowd the pan. Sear each side, turning once. Remove the meat from the pan and set aside.
Pour off any accumulated oil and return the pan to high heat; add the partially defrosted broccoli. Cook for about 4-5 minutes, stirring occasionally, allowing the moisture from the broccoli to deglaze the pan. While the broccoli is still bright green and crisp, reduce the heat to medium. Stir in all of the stir fry sauce, mixing well to coat the broccoli. Continue to cook until the sauce has thickened slightly.
Reduce heat to low and return the cooked beef to the pan, stirring for 1-2 minutes until heated through.
Spoon the cooked rice into a bowl and top with the beef and broccoli mixture. Serve and enjoy!