Beef and onions with jasmine rice and egg

Method

1. Rinse the rice in a sieve until the water runs almost clear, then drain. Put in a saucepan with 210 g water, bring to the boil, cover and cook over a very low heat for 12 minutes. Turn off the heat and leave for 10 minutes without lifting the lid; the grains should be tender and the water absorbed. While the rice cooks, prepare all the ingredients before heating the wok.
2. Check that the butcher's beef strips are thin and even, and pat dry with kitchen paper. Separate one egg. Mix the beef with the white, 8 g light soya sauce, 1 g white pepper and 8 g cornflour, then 5 g oil; refrigerate for 10 minutes. This velveting forms a coating that keeps the juices in: a thin layer is enough, and the beef should not be swimming in marinade. Do not add salt to koshered meat. Prepare the aromatics and slice the onions.
3. In a bowl, mix the 80 g water, 16 g light soya sauce, the dark soya sauce, wine, sugar, remaining pinch of white pepper and 4 g cornflour. Beat the egg yolk with the whole egg. Heat 5 g oil in the wok over a medium heat, pour in the eggs and gently push them with a spatula for 40–45 seconds, forming large, soft curds that are still glossy. Transfer to a bowl, then wipe the wok with kitchen paper.
4. Heat the empty wok over a high heat for 1 minute. Sear the beef in two batches, using 10 g oil for each, adding the meat when the oil smokes lightly. Spread in a single layer, leave untouched for 30–40 seconds to colour, then stir for 20 seconds and remove as soon as the strips have just coloured but are still pink at the centre. Set aside on a clean plate. Add 5 g oil, then the onions, and stir-fry over a high heat for 4–5 minutes, until their edges are golden and the slices have softened but still hold their shape.
5. Add the garlic, ginger and spring onion whites and stir for 30 seconds. Stir the sauce again, pour in and let it bubble for 1 minute: the browned juices should dissolve and the sauce turn glossy. Taste; if it needs a little lift, add 1 tsp soya sauce or a few drops of rice vinegar. Return the beef and its juices and stir-fry for 30–45 seconds, just until coated in sauce. It finishes cooking in the sauce; any longer will toughen it.
6. Turn off the heat and add the spring onion greens and sesame oil. Fluff the rice with a fork, folding in the scrambled eggs, then divide between two plates and spoon the beef and onions on top. The sauce should lightly coat the rice, rather than flood it.