Beef and Rice. My version of the classic 免治牛肉飯 (Cantonese minced beef and rice). Adds a fried egg on top and seasoned broccoli on the side.
Start the rice — double rinse, then cook in pot or cooker.
Preheat the oven. Cut broccoli into florets, toss with olive oil, paprika, garlic powder, and salt + pepper. Roast at 425°F / 220°C for ~20 min, flipping halfway, until edges are crisp and browned.
While those cook, season the minced beef with garlic powder, oyster sauce, white pepper, and a cornstarch slurry. Mix it through and let it sit.
Finely mince garlic and slice shallots (or white onion) and spring onion whites. Cook in a pan with olive oil until browned.
Add the seasoned beef, break it up, and brown. As liquid renders, the cornstarch tightens it into a glossy coat.
Fry the eggs, runny yolks.
Plate: rice, beef on top, broccoli alongside, crown with the eggs, scatter spring onion greens, drizzle sesame oil, and finish with extra soy if wanted.