Hakka Beef and Broccoli with Fried Rice and Egg Roll

Marinate beef: In a bowl, combine sliced beef with 1 tbsp soy sauce, 1 tsp cornstarch, and a pinch of white pepper. Set aside for 15 minutes.

Blanch broccoli: Bring a pot of water to boil, add broccoli florets and cook for 1 minute. Drain and set aside.

Make fried rice: Heat 1 tbsp vegetable oil in a wok over high heat. Add beaten eggs and scramble until just set. Add cold rice, bean sprouts, and green onions. Stir-fry for 2 minutes. Season with 1 tbsp soy sauce and sesame oil. Set aside.

Assemble egg rolls: Place egg roll wrappers on a clean surface. Divide shredded cabbage and a small amount of the fried rice mixture among wrappers. Fold and roll tightly, sealing edges with water.

Fry egg rolls: Heat oil for deep frying to 350°F (175°C). Fry egg rolls until golden brown, about 3 minutes. Drain on paper towels.

Stir-fry beef: Heat remaining 1 tbsp oil in wok over high heat. Add garlic and ginger, cook for 30 seconds. Add beef and stir-fry until browned, about 2 minutes.

Add broccoli and sauce: Add blanched broccoli to wok. Pour in mixture of oyster sauce, remaining soy sauce, and cornstarch slurry. Stir-fry until sauce thickens, about 1 minute.

Serve: Plate beef and broccoli alongside fried rice and egg rolls. Garnish with extra green onions if desired.