Slice the ginger and spring onions into sticks. Chop the broccoli into thirds, then blanch in boiling water for 2 minutes.
Slice the rib eye steak into 1–2cm chunks, put them in a mixing bowl and add all the marinade ingredients except the cornflour. Using your hands, massage the ingredients into the meat until coated.
Add the cornflour and repeat until everything is well combined. For best results, leave the meat to marinade overnight in the fridge.
This is a good point to add your rice to your rice cooker inner bowl. Then fill with water to the white rice level line number 2. Close the lid and press either 'WHITE' or 'LONG GRAIN' function and then press 'START'.
Heat 1 tbps of vegetable oil in a wok over a high heat until smoking-hot. Add the ginger and half the spring onion. Stir-fry for 1 min, until the spring onions soften.
Add the remaining ½ tbsp of oil to the centre and return to smoking point. Add the steak, cover with the ginger and spring onions and stir-fry for 1 minute.
Add the broccoli, pour over the sauce and bring to a boil. Stir for 30 seconds and serve with rice. Garnish with a few spring onions.