INGREDIENTS
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1 1/2 c. jasmine rice
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kosher salt
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1/2 c. reduced-sodium soy sauce
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1/2 c. low-sodium chicken broth
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2 tbsp. rice wine vinegar
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3 tbsp. brown sugar
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3 cloves garlic, minced
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1 tbsp. sesame oil
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1 tbsp. cornstarch
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1 tbsp. grated fresh ginger
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1 tbsp. Sriracha sauce
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2 tbsp. canola oil, divided
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1 lb. skirt steak, thinly sliced
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1 head broccoli, cut into florets
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1 red pepper, thinly sliced
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Crushed red pepper flakes, for garnish (optional)