Guangxi Beef and Broccoli with Spring Fried Rice and Egg Roll

Marinate the beef slices with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, cornstarch, and a pinch of white pepper. Set aside for 15 minutes.

Blanch broccoli florets in boiling water for 2 minutes until bright green, then drain and set aside. Beat eggs with a pinch of salt for the egg roll.

Heat 1 tablespoon oil in a wok over medium-high heat. Pour beaten eggs to make a thin omelette, cook until set, roll up, slice into strips, and set aside for garnish.

In the same wok, add remaining oil. Stir-fry marinated beef until browned, about 2-3 minutes, then remove and set aside.

Add garlic, ginger, and fermented black bean paste to the wok, stir-fry until fragrant. Add spring vegetables and stir-fry for 2 minutes.

Add cooked rice to the wok, breaking up clumps. Stir in remaining soy sauce, oyster sauce, sugar, and white pepper. Cook for 3-4 minutes until heated through.

Return beef and broccoli to the wok with the fried rice, toss gently to combine and heat through, about 2 minutes. Adjust seasoning with salt if needed.

Serve the beef and broccoli with fried rice on a decorative plate, garnished with egg roll strips and chopped spring onion.