Directions

1. In medium bowl, stir together 2 teaspoons cornstarch and 2 teaspoons soy sauce.
2. Cut steak across grain into thin strips.
3. Place in bowl with soy sauce mixture. Toss until coated.
4. Cover and refrigerate at least 30 minutes but no longer than 2 hours; drain any accumulated liquid.
5. In 1-cup measure, stir together remaining 1 tablespoon cornstarch, remaining 1 tablespoon soy sauce, the broth, sherry, brown sugar and sriracha sauce; set aside.
6. In 10-inch nonstick skillet, heat half the oil over medium high heat.
7. Cook and stir steak about 2 minutes or until browned on both sides; remove from skillet. Add remaining oil to skillet.
8. Cook and stir broccoli and pepper 1 minute; stir in garlic.
9. Cook 1 minute longer. Reduce heat.
10. Push vegetables to side of pan. Stir in broth mixture.
11. Cook, stirring constantly, until sauce thickens.
12. Stir beef into vegetables and sauce until combined.
13. Meanwhile, make Sesame-Ginger Brown Basmati Rice by tearing corner of SEEDS OF CHANGE^® Brown Basmati Rice packet and adding ginger root and sesame oil. Hold corner closed and shake package to distribute ginger root and oil – microwave as directed on package.
14. Spoon rice onto serving platter; sprinkle with green onion.
15. Top with beef mixture and sesame seed.