Combine rice and 2 c. water in saucepan. Bring to a boil. Cover, reduce heat, and simmer 20 min or until rice is cooked and water is absorbed.
While rice is cooking, combine 1 Tbsp. rice wine, 1 Tbsp. Bragg, 1 tsp. honey, and steak in a gallon sized zip top bag. Refrigerate.
Combine remaining wine, remaining Bragg, remaining honey, broth, cornstarch, peanut butter, white wine vinegar and red pepper flakes in a small bowl. Set aside.
Heat 1 Tbsp. oil over med heat. Add beef mixture. Cook 3 min, stirring frequently, until browned. Remove from pan and keep warm. Heat remaining oil over med heat. Add ginger and garlic, sauté 30 sec or until fragrant. Add broccoli, yellow onion, and water. Cook 2 min, stirring constantly. Add green onions and cook 1 min. Return beef to pan, and add broth mixture. Cook two minutes, stirring constantly, or until beef is heated through and sauce is thickened. Serve beef, broccoli, and sauce over cooked rice.