Directions

Cook Rice

1. In a small pot, combine rice, water, and 1/4tsp salt
2. Bring to a boil over high heat
3. Stir, reduce heat to medium-low, cover, and simmer
4. Remove pot from heat and let stand, covered, for 10 minutes

Sear Steaks

1. Pat steaks dry and season all over with 1/2 tsp salt, and pepper
2. Heat 1/2 tsp canola oil in a large pan over medium heat.
3. When oil is shimmering, add steaks and sear until browned, 4-6 minutes per side
4. Transfer steaks to a plate and set aside to rest, leaving any juices behind in the pan

Prepare Ingredients

1. Rinse peppers, tomatoes, and herbs
2. Cut bell pepper into 1/4-inch strips
3. Halve (or quarter) tomatoes
4. Chop basil and cilantro leaves, discarding stems
5. Mince garlic
6. In a medium bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, cornstarch, and black pepper.

Stir-fry Vegetables

1. Heat 1/2 Tbsp canola oil in the pan from the steaks over medium-high heat
2. Add garlic and cook for 1-2 minutes
3. Add bell pepper and tomatoes
4. Cook, stirring occasionally, until bell pepper is tender and lightly browned, 3-4 more minutes.

Finish

1. Cut the rested steaks against the grain into 1/4-inch slices
2. Add stir-fry sauce to the pan with the vegetables, increase heat to high, and bring to a boil, then reduce
heat to medium and simmer until thickened, 1-2 minutes.
3. Add steak and half of herbs
4. Stir to coat
5. Remove from heat

Plate

1. Divide rice between plates, top with stir-fry
2. Drizzle over any remaining sauce from pan
3. Garnish with remaining herbs