Guizhou Beef and Broccoli with Spring Fried Rice and Egg Roll

Marinate the beef slices with 1 tablespoon light soy sauce, 1/2 teaspoon sugar, and white pepper for 15 minutes. Blanch broccoli florets in boiling water for 1 minute, then drain and set aside.

Prepare the egg roll: Beat 2 eggs with a pinch of salt. Heat 1 teaspoon oil in a non-stick pan over medium heat, pour in eggs, and swirl to form a thin omelette. Cook until set, roll up, slice into pieces, and set aside.

For the fried rice: Heat 1 tablespoon oil in a wok over high heat. Add half the minced garlic and ginger, stir-fry until fragrant. Add carrots and peas, cook for 2 minutes. Add chilled rice, breaking up clumps, and stir-fry for 3-4 minutes. Season with salt and remaining light soy sauce, mix in green parts of spring onions, then set aside.

For the beef and broccoli: Heat remaining oil in the wok over high heat. Add beef slices, stir-fry until browned, about 2-3 minutes, then remove and set aside. In the same wok, add remaining garlic, ginger, and white parts of spring onions, stir-fry for 30 seconds.

Add Guizhou chili bean paste to the wok, stir-fry for 1 minute until fragrant. Add broccoli, beef, rice vinegar, dark soy sauce, remaining sugar, and Sichuan peppercorn powder. Toss everything together and cook for 2-3 minutes until heated through and sauce coats the ingredients.

To serve: Place fried rice on one side of a decorative plate, beef and broccoli on the other, and arrange egg roll slices alongside. Garnish with extra spring onions if desired. Serve hot, embracing the spicy-sour flavors of Guizhou cuisine.