Inner Mongolian Beef and Broccoli with Spring Fried Rice and Egg Roll

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

Prepare the egg rolls: In a pan, sauté cabbage and mushrooms with a pinch of salt until soft. Let cool, then place a spoonful on each egg roll wrapper, roll tightly, and seal edges with water. Set aside.

Cook the fried rice: Heat 1 tablespoon oil in a wok over medium-high heat. Add beaten egg, scramble until set, then remove. Add carrots and peas, stir-fry for 2 minutes. Add cold rice, break up clumps, and stir-fry for 3 minutes. Add light soy sauce and scrambled egg, mix well. Set aside.

Stir-fry the beef and broccoli: Heat 1 tablespoon oil in the wok over high heat. Add garlic, ginger, and white parts of spring onion, stir-fry for 30 seconds. Add marinated beef, stir-fry until browned, about 2-3 minutes. Remove beef, set aside.

In the same wok, add broccoli and 2 tablespoons water, cover and steam for 2 minutes until bright green. Return beef to wok, add remaining soy sauce and oyster sauce, stir-fry for 1 minute. Garnish with green parts of spring onion.

Fry the egg rolls: Heat vegetable oil in a deep pan to 180°C (350°F). Fry egg rolls until golden brown, about 2-3 minutes. Drain on paper towels.

Assemble the dish: On a decorative plate, arrange beef and broccoli on one side, fried rice on the other, and place egg rolls alongside. Serve immediately.