Rinse the rice under cold water until mostly clear. Add it to a saucepan with the water and salt. Bring to a boil, cover and cook on low for 10 minutes. Rest for 5 minutes with the lid on, then keep warm until ready to serve.
Toss the steak with the soy sauce, bicarb soda and cornflour. Leave it for 5 to 10 minutes, then divide into two even batches.
Mix all of the stir-fry sauce ingredients in a small bowl, along with the garlic and ginger paste.
Heat 1 tbsp (15ml) of the oil in a wok or large frying pan over high heat. Add the first batch of steak in a single layer. Leave it alone for 1 minute, then toss and cook until browned. Transfer to a bowl and repeat with the remaining oil and steak.
Add the broccolini to the same wok with a splash of water. Toss for 2–3 minutes until bright green and tender-crisp.
Return the steak to the wok. Add the spring onion whites and stir-fry sauce, then toss for 10 seconds. Add the reserved Shaoxing wine and cook for 1 minute, until the sauce thickens and clings to the steak.
Divide the rice between 5 x 750ml containers, keeping it to one side. Add the steak and broccolini beside it, finish with the reserved spring onion greens, then allow to cool before sealing.
Chef's Tips
Slice the steak no thicker than 3mm across the grain — this is what keeps it tender in a quick stir-fry; any thicker and it turns chewy in the short cook time.Sear the steak in two batches rather than crowding the wok — overcrowding drops the pan's heat and steams the meat instead of browning it.Toss the sauce through for just 10 seconds before adding the wine — any longer over high heat and the raw garlic and ginger in the sauce can catch and turn bitter.
Storage & Reheating
Store in the fridge for up to 4 days and in the freezer for up to 3 months. Thaw overnight in the fridge before reheating. Reheat in the microwave for 2-3 minutes, until steaming hot all the way through.