1
In a medium bowl, combine the soy sauce, vinegar, and red-pepper flakes. Add the beef and toss to mix. Let stand at room temperature for 30 minutes.
2
Meanwhile, Steam the broccoli for 6 to 10 minutes, or until crisp-tender. remove the broccoli from the steamer and rinse briefly under cold running water. Set aside. Steam the rice (2c Fully cooked) and set aside
3
Drain the beef, reserving the marinade. Mix the broth and cornstarch in a cup.
4
In a large, deep nonstick skillet, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the garlic and ginger and stir-fry for 30 seconds, just until fragrant; do not brown. Add half the drained beef strips and stir-fry about 2 minutes, or just until no longer pink; transfer to a clean plate. repeat with the remaining beef strips.
5
Add the remaining tablespoon of oil to the skillet. Add the bell pepper and stir-fry until just crisp-tender, about 2 minutes.
6
return the beef and any juices, the reserved marinade, and the steamed broccoli to the skillet. Toss to mix. Stir-fry about 2 minutes, or until heated through. Stir the cornstarch mixture again; add to the skillet and cook, stirring, until the mixture boils and thickens. remove from the heat and sprinkle with the cashews. Serve over the rice.