Rinse the rice under cold water until clear. Cook with the chicken stock — bring to a boil, cover, reduce to low and cook for 12 minutes. Rest covered for 5 minutes, then fluff and set aside.
Mix the beef with soy sauce, cornflour, bicarbonate of soda, garlic and ginger. Let it sit for 10-15 minutes.
Heat a large pan or wok over high heat. Add the oil and sear the beef in batches until well browned. Don't overcrowd the pan.
Add the hoisin sauce, soy sauce, oyster sauce, honey, sesame oil, black pepper and chicken stock. Stir and bring to a simmer.
Toss the beef through the sauce. Cook for 2-3 minutes until glossy and thickened.
Divide the rice evenly across 5 containers, top with the hoisin beef and finish with spring onion and sesame seeds.
Chef's Tips
Marinating the beef with cornflour and baking soda for the full 10-15 minutes tenderises it and helps it caramelise better when seared — don't skip the rest time.Sear the beef in batches over high heat rather than crowding the pan — this lets it brown properly instead of steaming.Let the sauce simmer until it's glossy and clings to the back of a spoon before tossing the beef through — this ensures it coats properly rather than pooling in the containers.
Storage & Reheating
Store in the fridge for up to 4 days. Freezes well for up to 2 months — thaw in the fridge overnight before reheating. Microwave until hot, stirring halfway through.