Beef Katsu with Vegetable Rice and Sesame Broccoli

Steps

1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Pat beef dry with paper towels and cut any larger pieces in half. Place seasoned flour and breadcrumbs in separate bowls or plates and lightly whisk egg and milk in a third bowl. Coat each piece of beef first in flour, then egg mixture, then breadcrumbs, shaking off excess as you go.
3. Heat a drizzle of oil in a large fry-pan on medium heat. Cook beef, in batches, for 1–2 minutes each side (depending on thickness), until golden and cooked through. Add more oil between batches if needed. Slice thickly against the grain. Wipe out pan and return to medium heat with a drizzle of oil.
4. Stir-fry broccoli in same pan used to cook beef for about 2 minutes, until starting to brown. Add garlic, sesame seeds and sesame oil. Cook for a further 2 minutes, until broccoli is tender and sesame seeds are golden.
5. When rice has finished steaming, fluff up grains with a fork. Fold through carrot, bok choy and soy sauce.
6. Spoon vegetable rice onto plates and top with slices of beef katsu. Serve sesame broccoli on the side and drizzle over katsu sauce.