• In a medium saucepan, heat a drizzle of olive oil over medium heat.
• Cook ginger paste until fragrant, 1-2 minutes. Add jasmine rice, the water 
and a generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 12 minutes, then remove from heat and keep covered until rice is 
tender and water is absorbed, 10-15 minutes.

TIP: Cover the pan with a lid if the ginger paste starts to spatter!
TIP: The rice will finish cooking in its own steam so don’t peek!

• Meanwhile, cut broccoli (including the stalk!) into small florets. 
• When rice has 10 minutes remaining, heat a large frying pan over 
medium-high heat with a drizzle of olive oil.
• Cook broccoli, tossing, until tender, 6-7 minutes. 
• Add garlic paste and cook until fragrant, 1 minute. Transfer to a bowl.

TIP: Add a dash of water to the pan to help speed up the cooking process

• Return the frying pan to high heat with a drizzle of olive oil.
• When oil is hot, cook beef strips, tossing, in batches until browned and 
cooked through, 1-2 minutes.
• Return broccoli to the pan, then add oyster sauce and a splash of water,
tossing, until combined, 1 minute. Season to taste with salt and pepper.

TIP: Cooking the meat in batches over a high heat helps it stay tender

• Divide ginger rice between bowls.
• Top with glazed beef and broccoli stir-fry to serve. Enjoy!

Little cooks: Lend a hand when plating up. Careful, it’s hot! 
ELEVATE ME: If you’ve added extra ingredients to this recipe, thinly slice spring onion. Sprinkle over spring onion and crispy shallots and tear over coriander to serve.