Beef and Broccoli

Start by marinating the beef strips. Mix the baking soda, cornflour and salt in a large bowl. Add the beef strips and toss to coat evenly. Set aside to tenderise for at least 15 minutes.

Meanwhile, make the sauce. In a small bowl combine the soy sauce, oyster sauce, honey, apple cider vinegar and white pepper. Set aside.

Slice the Chinese broccoli stems in half lengthwise, then cut into 5cm pieces. Repeat the same for the broccolini. Thinly slice the onion and finely grate the garlic and ginger.

Heat a large frypan or wok over high heat, then add the rice bran oil. Add the beef strips in a single layer and sear for 2 minutes until nicely browned, then cook for another 2 minutes, tossing frequently until evenly coloured and just cooked through. Transfer to a plate and set aside.

Add a little bit more oil to the pan if it's looking dry. With the heat still on high, add the onion and cook for 3-4 minutes, until soft and translucent. Stir frequently to prevent the onion from burning.

Add the Chinese broccoli and broccolini. Cook for about 3 minutes until they turn bright green and start to soften. Add the garlic and ginger and cook for another 2 minutes, stirring frequently.

Turn off the heat and return the beef strips to the pan. Add the sauce and mix well. Let it sit for about 2 minutes, the sauce should thicken slightly with the residual heat from the pan.

Transfer to serving bowls and drizzle with sesame oil, sprinkle with sesame seeds and some thinly sliced red chilli, if you like a bit of heat. Serve with a side of steamed rice.