Set the stopwatch for this fast fry up that comes together in 20 short minutes. There are nights for pulling out the fancy pan work, and then there are nights for just getting the job done. This flavour-packed bowl of big-hitting gingery, spiced flavour does the latter, but with indisputable deliciousness.
Finely grate ginger. Place rice, ginger and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Place beef stir-fry strips, Malaysian curry powder and cornflour in a bowl, season with salt and pepper and toss to coat. Peel and crush garlic. Peel and thinly slice eschalot. Cut broccoli into florets and thinly slice stem.
Heat ½ the vegetable oil in a wok or large frypan over medium-high heat. Add garlic and cook for 30 seconds or until fragrant. Add broccoli and eschalot and cook, stirring, for 3–4 minutes or until golden and softened. Remove from pan.
Return frypan to high heat and add remaining oil. Add beef, spreading out in a single layer, and cook, tossing the pan, for 2–3 minutes or until starting to colour.
Return vegetables to pan with oyster sauce, sesame oil, fish sauce and 60ml (¼ cup) water. Cook for 1–2 minutes or until sauce has thickened and reduced slightly.
Add crispy shallots to rice and stir to combine. Divide rice between bowls and top with stir-fry.