Dongbei Beef and Broccoli with Spring Fried Rice and Egg Roll

Marinate the beef: In a bowl, combine beef slices with 1 tablespoon soy sauce, cornstarch, and sesame oil. Mix well and set aside for 15 minutes.

Prepare vegetables: Blanch broccoli florets in boiling water for 2 minutes, then drain and set aside. Dice carrots and chop spring onion for fried rice.

Make egg roll: Beat one egg lightly. Place an egg roll wrapper on a surface, add a spoonful of shredded cabbage and a drizzle of beaten egg. Roll tightly, sealing edges with water. Repeat for remaining wrappers.

Cook egg rolls: Heat 1 tablespoon oil in a pan over medium heat. Fry egg rolls until golden brown on all sides, about 3-4 minutes. Remove and drain on paper towels.

Stir-fry beef: In the same pan, add remaining oil. Stir-fry marinated beef over high heat until browned, about 2-3 minutes. Remove and set aside.

Cook broccoli: In the pan, add garlic and stir-fry for 30 seconds. Add blanched broccoli and stir-fry for 2 minutes. Return beef to pan, add oyster sauce and remaining soy sauce. Toss to combine and cook for 1 minute. Remove from heat.

Prepare fried rice: In a separate pan or wok, heat 1 tablespoon oil. Scramble the remaining egg, then add cooked rice, carrots, and green peas. Stir-fry over high heat for 3-4 minutes until rice is heated through and vegetables are tender. Season with white pepper and spring onion.

Assemble and serve: Plate the beef and broccoli alongside the fried rice and egg rolls on a decorative plate. Serve hot, garnished with extra spring onion if desired.