1-First Step: Make the sauce. Start by making the sauce before you turn on the heat. In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon brown sugar, 1 tablespoon Sriracha, 2 teaspoons sesame oil, 2 teaspoons cornstarch, 4 large grated garlic cloves, 1 knob freshly grated ginger, and the juice from 1 lime. Stir until the cornstarch dissolves and the mixture looks smooth.

2-Second Step: Prep the shrimp and vegetables. Pat 1 pound of medium shrimp dry with a paper towel. This helps them sear instead of steam, which gives the shrimp a better texture and a little more color in the pan. Season them lightly with salt and pepper so they already have some flavor before the sauce goes in. Next, cut the broccoli into florets if that has not already been done, and thinly slice the scallions. Keep the scallions separated if you want to reserve a little for garnish at the end. When everything is prepped and lined up near the stove, the whole process feels much easier.

3-Third Step: Heat the skillet and cook the broccoli. Heat 1 tablespoon olive oil in a large skillet over high heat. When the oil is hot and shimmering, add the broccoli florets and the scallions. Stir fry for 2 to 3 minutes, just until the broccoli is lightly charred and still bright green.

4-Fourth Step: Add the shrimp. Lower the heat to medium-high and add the remaining 1 tablespoon olive oil. Add the shrimp in a single layer if possible. Cook for about 3 to 4 minutes, stirring now and then, until the shrimp turn pink and curl slightly.

5-Fifth Step: Pour in the sauce. Once the shrimp are nearly done, add the sauce mixture to the pan. Toss everything together so the shrimp, broccoli, and scallions get coated evenly. The sauce should begin to bubble and thicken within a minute or two because of the cornstarch. Cook for about 2 more minutes, just until the sauce clings to the ingredients and looks glossy. If it gets too thick, you can splash in a tablespoon or two of water. If it looks too thin, give it another short minute in the pan.

6-Final Step: Serve it hot. Remove the skillet from the heat and garnish with the reserved scallions. Serve the stir fry right away over warm brown rice. The rice catches the sauce and turns this quick dinner into a full, satisfying meal.