Rinse the jasmine rice under cold water until the water runs mostly clear. Place the rice into a saucepan with the cold water and a pinch of salt. Bring to a boil, cover and reduce heat to low. Cook for 12 minutes. Turn off the heat and let it steam for 4 minutes. Remove the lid, fluff and set aside.
Prepare the broccoli
Cut the broccoli into evenly sized florets. Trim off the woody end of the stem, peel away the tough outer layer (optional), and slice the tender inner stem into thin rounds. Steam all parts over boiling water for 4–5 minutes until just tender and vibrant. Set aside uncovered.
Make the sauce
In a small bowl, whisk together soy sauce, honey, minced garlic and ground white pepper until fully combined. Set aside.
Cook the beef
Heat the neutral oil in a large pan or wok over medium-high heat. Add the beef mince and a small pinch of salt. Let it sear undisturbed for 1 minute, then break it up and continue cooking for 7–8 minutes until evenly browned.
Add the sauce & Broccoli
Pour the prepared sauce into the pan with the beef and add the broccoli. Stir well and cook for 2 minutes, allowing the sauce to reduce and coat the beef and broccoli in a glossy glaze.
Assemble
Portion into five containers. Let cool slightly before placing on the lids. Dig in.