• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, core, then cut pepper into 1/4-inch slices.
• Peel, then cut onion into 1/4-inch slices.
• Roughly chop cilantro.

• On a clean board, pat steak dry with paper towels, then cut into 1/4-inch thick slices, against the grain.
• In a large bowl, whisk together egg and 1 tbsp (2 tbsp) flour.
• Add steak. Season with pepper, then mix until coated. Set aside.
• In a small bowl, combine ginger sauce, sweet chili sauce and soy sauce. (NOTE: This is your chili sauce!)

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions. Cook for 3-4 min, stirring often, until tender-crisp. Season with salt and pepper.
• Transfer veggies to a plate.

• To the same pan, add 2 tbsp (4 tbsp) oil, then steak. Cook for 2-3 min, using tongs to flip once, until golden, crispy and cooked through.** Season with salt and pepper. Work in batches if necessary. 
• Add prepared chili sauce (from step 3) and veggies. Cook for 1 min, stirring often, until sauce thickens. (NOTE: Scrape up any brown bits from bottom of pan, this will add more flavour!)

• Fluff rice with a fork, then stir in half the crispy shallots.
• Divide rice between bowls. Top with chilli-beef stir-fry.
• Sprinkle cilantro and remaining crispy shallots over top.

If you've opted for double steak, prep and cook the same way the recipe instructs you to prep and cook the regular portion of steak. Work in batches if necessary.