Ingredients:

  • 1 lb sirloin steak, thinly sliced against the grain
  • 2 cups long-grain white rice, uncooked
  • 4 cups water or beef broth
  • 2 tbsp vegetable oil
  • 2 cups broccoli florets, bite-sized
  • 1 large red bell pepper, sliced
  • 1 medium carrot, julienned
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp sriracha
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch

Instructions:

  1. Rinse the rice under cold water until the water runs clear. Combine rice and water or beef broth in a pot or rice cooker. Bring to a boil, then cover and simmer on low for 18 minutes until the water is absorbed and grains are fluffy.
  2. In a small bowl, whisk together the soy sauce, honey, sriracha, sesame oil, and cornstarch. Whisk until the cornstarch is fully dissolved to prevent clumps.
  3. Thinly slice the 1 lb sirloin steak against the grain. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat until it shimmers. Add the sliced beef in two separate batches to avoid overcrowding; sear for 3 minutes per batch until a mahogany-colored crust develops and the internal temperature reaches 145°F (63°C). Move the beef to a plate and let it rest for 3 minutes.
  4. Add the remaining 1 tbsp of vegetable oil to the same skillet. Toss in the broccoli, carrots, and red bell pepper. Stir-fry for 4 minutes until edges are slightly charred but centers remain crisp. Stir in the minced garlic and grated ginger for the final 30 seconds until fragrant.
  5. Return the seared beef and any accumulated juices to the pan with the vegetables. Pour the whisked sauce over the mixture. Toss constantly for 2 minutes until the sauce thickens into a glossy coating that clings to the beef and vegetables.
  6. Divide the cooked rice among four bowls and top with the beef and vegetable stir-fry.