Combine the cornflour, soy sauce and rice wine, mix well. Add the meat and garlic, mix. Cover and marinate in the fridge for approx. 1 hr. Heat the oil in a wok or a wide-bottomed frying pan. Stir fry the broccoli for approx. 2 mins., add the mushrooms and cook for a further 3 mins. Add the water, bring to the boil, reduce the heat. Simmer the vegetables over a medium heat for 5-10 mins. Remove the vegetables, cover and set aside. Heat a dash of oil in the same pan. Stir fry the meat for approx. 2 mins., add to the vegetables. Stir together the stock, rice wine and soy sauce, pour into the pan. Loosen any bits that have stuck to the bottom of the pan, bring to the boil. Reduce the heat, return the vegetables and meat to the pan, gently heat through, season. Stir in the Thai basil shortly before serving.
Rinse the rice in a sieve under cold running water until it is clear. Drain well. Bring the rice to the boil with the remaining ingredients. Leave the rice covered on a switched-off hob for approx. 15 mins. until all the liquid has been absorbed; do not remove the lid. Separate the rice with a fork. Serve the ginger rice with the beef, broccoli and mushrooms.