Mongolian Beef and Broccoli

Name: Mongolian Beef and Broccoli
Total time: 90
Yield: 4
Ingredients: 3 cups water, divided; 1 cup uncooked white rice; 1 pound broccoli florets; 1 pound trimmed skirt steak; 0.25 cup cornstarch; 2 tablespoons packed dark brown sugar; 2 tablespoons reduced-sodium soy sauce; 2 tablespoons reduced-sodium teriyaki sauce; 2 tablespoons Sriracha sauce; 2 tablespoons sweet paprika; 1 tablespoon grated fresh ginger; 1 tablespoon toasted sesame oil; 0.125 teaspoon garlic powder; 0.25 cup chopped scallions, white parts only; 2 (8 ounce) cans sliced water chestnuts, drained; 3 tablespoons vegetable oil, or more as needed; 0.33333334326744 cup chopped scallions, green parts only; 1 teaspoon crushed red pepper flakes, or to taste

Recipe by Doug in Manhattan from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

4 servings

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3 cups water, divided
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1 cup uncooked white rice
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1 pound broccoli florets
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1 pound trimmed skirt steak
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0.25 cup cornstarch
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2 tablespoons packed dark brown sugar
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2 tablespoons reduced-sodium soy sauce
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2 tablespoons reduced-sodium teriyaki sauce
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2 tablespoons Sriracha sauce

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2 tablespoons sweet paprika
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1 tablespoon grated fresh ginger
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1 tablespoon toasted sesame oil
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0.125 teaspoon garlic powder
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0.25 cup chopped scallions, white parts only
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2 (8 ounce) cans sliced water chestnuts, drained
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3 tablespoons vegetable oil, or more as needed
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0.33333334326744 cup chopped scallions, green parts only
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1 teaspoon crushed red pepper flakes, or to taste

Instructions

Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
While rice cooks, add 1/2 cup water to a pot and bring to a boil. Add a steamer insert and place broccoli in the pot. Cover and simmer until lightly steamed, about 3 minutes. Transfer to a platter in a single layer, uncovered, so florets remain bright green and do not continue cooking from their own residual heat.
Slice the long strip of skirt steak into 2-inch long pieces. Cut those pieces across the grain (for tenderness) and on the bias (for width) into slices that are about 1/4-inch thick. Place beef into a mixing bowl and sprinkle in cornstarch. Stir to coat thoroughly, unfolding any folded slices. Let meat rest for 10 minutes.
Whisk together 1/2 cup water, brown sugar, soy sauce, teriyaki sauce, Sriracha sauce, paprika, ginger, sesame oil, and garlic powder in a large saucepan. Stir in white parts of scallions and water chestnuts. Heat just to boiling, then reduce to a slow simmer. Stir sauce frequently until reduced and thickened, 5 to 10 minutes.
While sauce thickens, heat a large nonstick frying pan until sizzling. Add oil and heat until shimmering. Shake excess cornstarch from beef and place 1/2 of them into the pan without crowding. Cook briefly on both sides until they just start to brown, 3 to 4 minutes; do not cook fully. Transfer to a plate and cook remaining slices, adding oil if needed.
Transfer all beef to the simmering sauce and stir to coat. Simmer to finish cooking the beef, 2 to 3 minutes, making sure not to overcook. Stir in broccoli and green parts of scallions. Heat 1 minute longer.
Serve immediately over cooked rice. Let diners add crushed red pepper flakes as they wish.