1 cup
|
Brown rice, medium-grain, dry
|
2/3 cup
|
Soy sauce, low sodium
(for sauce)
|
1/2 cup
|
Chicken broth (stock), low sodium
(for sauce)
|
1 tbsp
|
Honey
(for sauce)
|
2 tbsp
|
Rice wine vinegar
(for sauce)
|
1 tbsp packed
|
Brown sugar
(for sauce)
|
3 clove(s)
|
Garlic
(minced; for sauce)
|
1 tbsp
|
Sesame oil
(for sauce)
|
1 tbsp
|
Cornstarch
(for sauce)
|
1 tsp
|
Sriracha
(for sauce; optional)
|
1 tsp
|
Ginger, ground
(for sauce)
|
1 dash
|
Red pepper flakes
(for sauce; optional)
|
1/4 cup
|
Water
(for sauce; add until desired thickness is reached)
|
1 tbsp
|
Olive Oil, Extra Virgin
|
450 gm
|
Beef, flank, lean
(thinly sliced across the grain)
|
1 1/2 head
|
Broccoli, raw
(cut into florets)
|