Beef Teriyaki

Ingredients

Contains: wheat, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 1/2 cups uncooked glutinous white rice
• 1 2/3 cups water
• 1 pound boneless beef sirloin steak (3/4 inch thick)
• 2 tablespoons cornstarch
• 1 (14 ounce) can beef broth
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• 1/4 teaspoon garlic powder
• 4 cups fresh broccoli florets

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Combine the glutinous white rice and 1 2/3 cups water in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer about 15 minutes until the water is absorbed. Keep covered off heat until serving.

2. Cut the sirloin steak into thin strips about 1/4 inch thick, cutting across the grain.

3. In a saucepan, whisk the cornstarch with the beef broth, soy sauce, brown sugar, and garlic powder until smooth. Cook over medium heat, stirring, 3 to 4 minutes until thickened and bubbling. Keep warm over low heat.

4. Heat a dry nonstick skillet over medium-high heat. Cook the beef strips in a single layer in batches 2 to 3 minutes per side until browned and cooked to 145°F (63°C) inside. Rest 3 minutes.

5. Place the broccoli florets in a steamer basket over a pan of boiling water. Cover and steam 4 to 5 minutes until tender-crisp.

6. Return the beef and any juices to the thickened sauce. Toss to coat and simmer 1 minute until heated through.

7. Fluff the rice and divide it among six plates. Top with the teriyaki beef and steamed broccoli, and serve.