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For the rice: In a small saucepan with a fitted lid, melt the butter on medium–low heat. Add the garlic and cook for 2–3 minutes until softened. Butter should be foaming and garlic lightly golden-brown.
Toss the rice and salt through the buttery garlic then pour the hot stock on top. Stir and bring to a boil before turning the heat to low. Cover with a lid and allow to gently simmer for 15 minutes until the rice has absorbed the stock. Remove from heat and sit with the lid on for 10 minutes before fluffing rice with a fork and serving.
Blanch the broccoli: Bring a pot of water to the boil over high heat and prepare a bowl of iced water. Add the broccoli to the boiling water and cook for 3 minutes, then place it in the iced water. This will keep it green and crunchy.
For the beef: In a large, deep fry pan or wok over high heat, fry the beef strips in batches in olive oil. Once browned on both sides, about 1–2 minutes per side, remove from the pan and set aside.
Turn the heat down to medium and add in the sauce ingredients. Cook until thickened, about 1–2 minutes. You're looking for the consistency of satay sauce.
Add the beef and broccoli into the pan with the sauce and toss to coat evenly. Remove from heat and set aside. Serve with the buttery garlic rice, a generous sprinkle of sesame seeds and spring onion.