beef broccoli

2 (3 1/2-ounce) bags boil-in-bag long-grain white rice
2 tablespoons dry sherry, divided
2 tablespoons lower-sodium soy sauce, divided
1 teaspoon sugar
1 pound boneless sirloin steak, cut diagonally across grain into thin slices
1/2 cup lower-sodium beef broth
1 tablespoon cornstarch
1 tablespoon hoisin sauce
1 teaspoon Sriracha (hot chile sauce) or 1/2 teaspoon crushed red pepper
2 tablespoons canola oil, divided
1 tablespoon bottled ground fresh ginger
2 teaspoons minced garlic
4 cups prechopped broccoli florets
1/4 cup water
1/3 cup sliced green onions

Cook rice according to directions.

While rice cooks, combine 1 tablespoon sherry, 1 tablespoon soy sauce, sugar, and beef. Stir together 1 tablespoon sherry, 1 tablespoon soy sauce, broth, cornstarch, hoisin, and Sriracha.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef mixture; sauté 3 minutes or until browned. Remove beef from pan. Add remaining 1 tablespoon oil to pan. Add ginger and garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water; cook 1 minute. Add onions; cook 1 minute, stirring constantly. Add broth mixture and beef mixture; cook 2 minutes or until beef is thoroughly heated and sauce is slightly thick. Serve beef mixture over rice.

Serves 4