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Rinse the rice under cold water until mostly clear. Add it to a saucepan with the water and salt. Bring to a boil, cover and cook on low for 10 minutes. Rest for 5 minutes with the lid on, then keep warm until ready to serve.
Toss the steak with the soy sauce, bicarb soda and cornflour. Leave it for 5 to 10 minutes, then divide into two even batches.
Mix all of the stir-fry sauce ingredients in a small bowl, along with the garlic and ginger paste.
Heat 1 tbsp (15ml) of the oil in a wok or large frying pan over high heat. Add the first batch of steak in a single layer. Leave it alone for 1 minute, then toss and cook until browned. Transfer to a bowl and repeat with the remaining oil and steak.
Add the broccolini to the same wok with a splash of water. Toss for 2–3 minutes until bright green and tender-crisp.
Return the steak to the wok. Add the spring onion whites and stir-fry sauce, then toss for 10 seconds. Add the reserved Shaoxing wine and cook for 1 minute, until the sauce thickens and clings to the steak.
Divide the rice between 5 x 750ml containers, keeping it to one side. Add the steak and broccolini beside it, finish with the reserved spring onion greens, then allow to cool before sealing.