Speedy Beef Bell Pepper Rice Bowls Weeknight Dinner Sorted

Instructions:

1. Combine rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender. Fluff with a fork.
2. In a mixing bowl, lightly coat the sliced beef with 1 tablespoon of cornstarch.
3. In a separate bowl, whisk together soy sauce, oyster sauce, rice vinegar, 1 tablespoon cornstarch, brown sugar, beef broth (or water), and sesame oil (if using). Set aside.
4. Heat vegetable oil in a large skillet or wok over medium-high heat. Add onion and cook until softened, about 3 minutes. Add bell peppers and cook for another 3-5 minutes, until slightly tender-crisp. Add garlic and ginger, and cook for 30 seconds, until fragrant.
5. Push the vegetables to the side of the pan. Add the sliced beef and cook, stirring frequently, until browned and cooked through, about 3-5 minutes.
6. Pour the sauce over the beef and vegetables. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
7. Divide the cooked rice among bowls. Top with the beef and pepper stir-fry.
8. Sprinkle with sesame seeds and chopped green onions (optional). Serve immediately.