Beef Strips with Broccoli in Ginger Soy Sauce

Cook the rice according to the package instructions and keep it warm until the rest of the dish is ready.

Cut the beef strips into bite-sized pieces if needed, cutting across the grain for the most tender result, then toss with 1 tbsp of the soy sauce and 1 tbsp of the cornstarch in a bowl and let sit while you prep everything else.

Cut the broccoli into small florets, mince the garlic, and grate or finely mince the ginger.

Boil the broccoli for 1–2 minutes until bright green but still crisp, then drain and set aside.

Heat half the oil in a wok or large frying pan over high heat and sear the beef in two or three batches, 1–2 minutes per side, until well browned outside and no longer pink in the middle — remove each batch as it's done.

Lower the heat slightly, add the rest of the oil along with the garlic and ginger, and stir-fry for about 30 seconds without letting them brown.

Whisk together the remaining soy sauce, oyster sauce, sugar, beef stock, sesame oil and remaining cornstarch in a bowl until smooth.

Return the beef and broccoli to the pan, pour in the sauce, and boil over high heat for about 1 minute until it thickens and coats everything — taste and add salt and pepper if needed.

Serve immediately over the hot rice, scatter spring onion on top, and put chili flakes or chili sauce on the table for anyone who wants heat.