2 Tbsp. vegetable oil

1 lb. boneless New York strip steak, sliced into thin, 2-inch pieces

Salt and ground black pepper

1/2 cup uncooked long grain white rice

1/4 cup thinly sliced green onions (about 4)

1 Tbsp. finely chopped fresh ginger

1 garlic clove, minced

1 carton (32 oz.) College Inn® Organic Beef Broth

2 cups water

4 cups bite-size broccoli flowerets (or one 12 oz. bag)

Soy sauce and toasted sesame oil, to taste

Optional Toppings

Topping Options: Sesame seeds, thinly sliced green onions, red pepper flakes

1. Heat oil in a 4 or 5-qt. saucepan or Dutch oven over high heat. Add steak, season with salt and pepper, and cook until very well browned all over, about 8 minutes.

2. Add rice, green onions, ginger and garlic. Cook about 30 seconds until fragrant and the rice is coated with oil, scraping up browned bits from the bottom of the pan.

3. Add broth and water and bring to a boil. Simmer over medium heat 12 to 15 minutes until rice is tender. Add broccoli and simmer 3 to 5 minutes until tender. Season to taste with soy sauce and sesame oil, as desired. Sprinkle with toppings, as desired.