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Drain the marinade from the skirt steak pouch and blot the steak with paper towels. Place on a cutting board and use a sharp knife to cut into thin strips on a bias to preserve the tenderness of the beef. (NOTE: Cuttng of a bias affects the tenderness of the cooked beef. Simply slice perpendicular to the direction of the grain of the meat.) Add the rice to a measuring cup and record the amount. Place rice and 1.5 times the amount of water in a medium pot or saucepan (i.e. for one cup of rice, use 1.5 cups of water). Add a pinch of salt, bring just to a boil and reduce to a simmer. Cover and cook for 25-35 minutes or until all the water is absorbed and the rice is tender. Turn off heat, fluff gently with a fork, and cover to keep warm.
Halve the red pepper and remove the stem and seeds. Slice into ¼-½” thick strips and set aside.
Heat a wok or a large sauté pan over medium-to-high heat and then lightly coat the bottom of the pan with oil.* Once the oil is hot, stir in the beef and cook for 2 minutes, stirring constantly.
Add the broccoli and the red pepper and cook for another 2 minutes, until the beef is browned on all sides and the vegetables are starting to become tender.
Pour in the stir fry sauce, toss to coat the beef and vegetables evenly, and cook until the sauce coats the beef and vegetables.
Serve with the brown rice.
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