1/3 cup reduced sodium soy sauce
2 T. Fresh lime juice
2 T. Packed brown sugar
2 cloves garlic, grated
1 T. Ginger, grated
2 tsp. Sriracha
1 tsp. Toasted sesame oil
3 tsp. Cornstarch, divided
1 lb. Flank or strip steak, halved lengthwise and thinly sliced
1 large head broccoli, cut into small florets, stem chopped
1 T. Canola oil
Cooked white rice, chopped red chilis, sesame seeds, and scallions for serving

1/3 cup reduced sodium soy sauce 2 T. Fresh lime juice 2 T. Packed brown sugar 2 cloves garlic, grated 1 T. Ginger, grated 2 tsp Sriracha 1 tsp Toasted sesame oil 3 tsp Cornstarch, divided 1 lb. Flank or strip steak, halved lengthwise and thinly sliced 1 large head broccoli, cut into small florets, stem chopped 1 T. Canola oil

In medium bowl, whisk soy, lime, sugar, garlic, sriracha, sesame oil, and 2 tsp. Cornstarch. Transfer about 1/3 cup to small bowl and whisk in remaining cornstarch and 1/3 cup water.

Add steak to remaining sauce, toss to coat and let sit 15 minutes.

Heat large skillet on medium. And a half cup water and bring to a simmer. And broccoli and cook, covered, until bright green and just barely tender, four to five minutes. With slotted spoon transfer broccoli to plate.

Wipe out skillet and heat canola oil on medium high. Cook steak in single layer and batches until browned, 2 minutes per side. Return first batch of steak to skillet, add sauce and simmer until beginning to thicken, 2 to 3 minutes. Add broccoli and toss to combine.

Serve over rice and sprinkle with chilies, sesame seeds, and scallions if desired.