Beef & Broccoli Stir-Fry (& fried rice) and Mango & Passionfruit Cream Crumble

1. Combine the light soy sauce, sugar and cornflour with 1 tbsp water and mix well. It takes some work to integrate the cornflour into the other ingredients. Add the beef and toss well, ensuring it all gets a coating. Refrigerate, covered, for 1 hour.

2. Combine the oyster sauce, light and dark soy and 2 tbsp water, then set aside. In a separate bowl, mix the extra cornflour with 2 tbsp water.

3. Heat 2 tbsp oil in a wok and, when hot, add about one-eighth of the sliced beef. Stir-fry until it is browned and almost cooked through, then remove it from the wok and drain on a paper towel. Repeat this process, cleaning out the wok with paper towel between each batch and setting the meat aside.

4. Heat 1 tsp oil in the wok. Briefly stir-fry the shallots until they are tender but still crisp, then set aside with the meat.

5. Wipe out the wok with paper towel again, then heat 2 tbsp oil and add the broccoli pieces, garlic, salt and sugar. Stir-fry briefly, for 30 seconds or so. Add ½ cup (125ml) water and cover for 3 minutes or until the broccoli is tender but crisp. it should remain a vivid green colour. Remove it from the wok and drain.

6. Wipe out the wok one last time and add 2tbsp oil. return the broccoli, shallots and beef to the wok. Add the sauce ingredients and the cornflour mixture in a well at the bottom of the wok and stir until the sauce thickens. (For a spicier stir-fry, hot chilli sauce can be added at this final stage.). Toss to coat all the ingredients in the sauce and serve immediately on the fried rice.

1. Place the rice together with 3 cups of water in a tightly lidded microwave-safe container with a capacity of about 2.5 litres. Cook on high for 18 mins. When it's cooked, transfer the rice to a large wide bowl and fluff the grains with a fork.

2. Meanwhile, heat a wok or a large chef's pan and cook the bacon over medium heat for 2-3 mins. Add 1 tbsp oil, along with the onion, garlic and ginger. Fry them gently until they are soft and fragrant, but not brown, then remove them from the wok.

3. Heat 1 tbsp oil in the wok and add one lightly beaten egg. Swirl the egg around to create a thin omelette and season it with salt and white pepper. When the egg has set, remove the omelette from the wok, roll it up and slice it very thinly. Repeat with more oil and the other egg. While you're waiting for the egg to set, cook the peas according to the directions on the packet.

4. Put the remaining oil in the wok over high heat. Add the rice and stir-fry it in the oil, then stir through the Chinese five-spice and soy sauce. When all the rice is well coated with soy and has a fairly dry consistency, add the egg, bacon, onion mixture and peas, and then toss to combine before removing the wok from the heat. Just before serving, stir through two-thirds of the shallots. Serve the rice topped with the remaining shallots and crispy shallots.

5. NOTE: Crispy shallots can usually be found in the Asian section of the supermarket

1. Combine mangoes and passionfruit pulp in shallow overproof dish. Combine sour cream, eggs, sugar and flour in a bowl, beat with wooden spoon until smooth, pour over mango mixture.

2. Sprinkle with topping and bake in a moderate oven for 30 minutes or until set and golden brown. Serve warm or cold with ice-cream or cream

Crumble Topping

1. Combine flour, sugar, coconut, lemon rind and cinnamon in a bowl; rub in butter.