Firecracker Crispy Beef Rice Bowl

Instructions

1. 1

   Rinse the rice and place in a saucepan with 2½ cups water. Bring to a boil, cover and reduce the heat to low. Cook for 15 minutes, then remove from the heat and leave covered for 5 minutes.

2. 2

   Meanwhile, cut the broccoli into small florets, thinly slice the tender stem, mince the garlic and slice the green onions. Stir the sriracha, soy sauce, brown sugar and rice vinegar together in a small bowl.

3. 3

   Put the broccoli and remaining ¼ cup water in a large skillet over medium-high heat. Cover and steam for 3–4 minutes, until bright green and just tender. Transfer the broccoli to a bowl and let any remaining water evaporate from the skillet.

4. 4

   Add the oil and beef to the hot skillet, spreading the beef into an even layer. Leave undisturbed for 3 minutes, then break into small crumbles. Cook for another 5–7 minutes, stirring only occasionally, until cooked through with deeply browned, crisp edges.

5. 5

   Stir the garlic into the beef for 30 seconds. Add the sauce and stir-fry for 2–3 minutes, until reduced to a sticky glaze. Return the broccoli to the skillet and toss for 1 minute to coat and heat through.

6. 6

   Fluff the rice and divide among four bowls. Spoon over the beef and broccoli, scraping in the glaze, and finish with the green onions.