Beef-Broccoli Stir-Fry

2 (3 1/2-ounce) bags boil-in-bag long-grain white rice

2 tablespoons dry sherry, divided

2 tablespoons lower-sodium soy sauce, divided

1 teaspoon sugar

1 pound boneless sirloin steak, cut diagonally across grain into thin slices

1/2 cup lower-sodium beef broth

1 tablespoon cornstarch

1 tablespoon hoisin sauce

1 teaspoon Sriracha (hot chile sauce) or 1/2 teaspoon crushed red pepper

2 tablespoons canola oil, divided

1 tablespoon bottled ground fresh ginger

2 teaspoons minced garlic

4 cups prechopped broccoli florets

1/4 cup water

1/3 cup sliced green onions

1. Cook rice according to directions.

2. While rice cooks, combine 1 tablespoon sherry, 1 tablespoon soy sauce, sugar, and beef. Stir together 1 tablespoon sherry, 1 tablespoon soy sauce, broth, cornstarch, hoisin, and Sriracha.

3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef mixture; sauté 3 minutes or until browned. Remove beef from pan. Add remaining 1 tablespoon oil to pan. Add ginger and garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water; cook 1 minute. Add onions; cook 1 minute, stirring constantly. Add broth mixture and beef mixture; cook 2 minutes or until beef is thoroughly heated and sauce is slightly thick. Serve beef mixture over rice.