Beef and Broccoli Stir-Fry

1. Cook the rice: Combine 2 cups white rice and 4 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes until water is absorbed. Remove from heat and keep covered.

2. Slice the flank steak against the grain into thin strips, about 1/4-inch thick. In a bowl, toss the beef strips with 1 tablespoon cornstarch until lightly coated. In a separate small bowl, whisk together the soy sauce, beef broth, brown sugar, remaining 2 tablespoons cornstarch, sesame oil, garlic powder, and ground ginger to make the sauce. Set aside.

3. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until the oil just begins to shimmer. Add the beef strips in a single layer and cook without stirring for 1 to 2 minutes until browned on the bottom, then stir and cook another 1 to 2 minutes until no pink remains. Transfer beef to a plate.

4. Add the remaining 1 tablespoon vegetable oil to the same skillet over high heat. Add the broccoli florets and stir-fry for 3 to 4 minutes, stirring frequently, until bright green and just tender-crisp. The broccoli should still have a slight bite.

5. Return the beef to the skillet with the broccoli. Pour the sauce over everything and stir to coat. Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and turns glossy and coats the beef and broccoli. Serve immediately over white rice.