Instructions
Follow the steps and taste along the way.
Cook the rice
Rinse the rice in a sieve under cold water. Put it in a pot with 420 ml of water, add 2 g of salt, and bring to a boil. Cover, reduce the heat, and cook for 12 minutes. Remove from the heat and leave covered for another 5 minutes.
Prepare the beef, vegetables, and sauce
Pat the beef dry and cut it across the grain into strips about 5 mm thick. Season it with 0.5 g of salt and the pepper. Divide the broccoli into small florets and cut the peeled stem into thin slices. Cut the bell pepper into strips and the spring onions into rings, keeping the white and green parts separate. Grate the ginger and chop the garlic. In a bowl, whisk together the soy sauce, rice vinegar, honey, cornstarch, and 100 ml of water.
Steam the broccoli briefly
Heat a large frying pan or wok over medium-high heat. Add the broccoli, pour in 60 ml of water, and cover for 3 minutes. When it is bright green and still crisp, transfer it to a plate. Pour any remaining water out of the pan and dry the pan.
Sear the beef and bell pepper
Heat the pan over high heat and add the neutral oil. Sear the beef in two batches to avoid overcrowding; spread each batch in a single layer and cook for about 1 minute on each side. Transfer the beef to a plate. Add the bell pepper and the white parts of the spring onions to the pan and cook for 2 minutes, then stir in the ginger and garlic for 30 seconds.
Finish the sauce and serve
Return the broccoli and beef, along with any juices from the plate, to the pan. Stir the sauce once more, pour it into the pan, and cook, stirring constantly, for 1 to 2 minutes, until it thickens and coats the ingredients. Remove from the heat and stir in the sesame oil and green parts of the spring onions. Serve with the rice and sprinkle with sesame seeds.
