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 water and 3 g salt, and bring to a boil. Cover and cook over the lowest heat for 12 minutes, then remove from the heat and leave covered for another 10 minutes.
Prepare the beef, broccoli, and sauce
Pat the sirloin dry and cut it across the grain into thin strips. Separate the broccoli into small florets and thinly slice the tender part of the stem. In a bowl, mix the orange juice and zest, soy sauce, honey, rice vinegar, cornstarch, and 30 ml water.
Tenderize the broccoli
Heat 8 ml oil in a large pan over medium-high heat. Add the broccoli and cook for 2 minutes, until lightly browned in a few spots. Pour in 60 ml water, cover, and steam for 3 minutes. The broccoli should be bright green and still slightly crisp; transfer it to a plate.
Sear the beef
Wipe out the pan, heat the remaining 12 ml oil over high heat, and sear the beef in two batches so it does not start to steam. Spread each batch in a single layer and cook for about 90 seconds, then turn and cook for another 60 to 90 seconds. Transfer the seared beef to the plate with the broccoli.
Finish the sauce and serve
Reduce the heat to medium, add the ginger and garlic to the pan, and stir for 30 seconds. Stir the sauce mixture once more, pour it into the pan, and bring to a gentle boil, stirring constantly. Cook for 1 to 2 minutes, until the sauce thickens and turns glossy. Return the beef and broccoli to the pan, toss to combine, and heat through for about 1 minute. Serve hot with the rice.
