Cook the Rice: Rinse the rice then cook with the rice cooker, Instant Pot, saucepan, or any available appliance. Check the package for the specific cooking time and water amount. Most types of rice take from 15-20 minutes and follow the 1 cup rice to 2 cups water ratio.

Cut the beef into large strips.

Cut the tomatoes lengthwise into eights.

Slice the Onion: Halve the onion, then thickly slice each half into wedges.

Cut the Bell Peppers: Slice lengthwise around the core, discard the core, then cut each slice into large pieces.

Cut the Celeries: Separate the stalk, then cut off the head. Hold the knife diagonally and thickly slice the stalk into 1-inch pieces.

Mince the Garlic: Thinly slice the garlic cloves then chop in a rocking motion over the sliced pile a few times until the pieces are finely minced.

Make the Sauce: In a small bowl, mix 1 fl oz water, 1/2 fl oz white wine, 1/2 tbsp sesame oil, 3 tbsp reduced sodium soy sauce, 1 tsp oyster sauce, 1 tbsp cornstarch, 1 tsp brown sugar, and 1/2 tsp pepper until well-combined.

Stir-fry the Garlic: In a pan over medium heat, add 2 tbsp canola oil and 2 tbsp garlic, stir for 30 seconds until fragrant.

Stir-fry the Veggies: Turn the heat up to high then add 10 oz tomatoes, 4 oz onions, 4 oz green bell peppers, and 2 oz celery and stir-fry for 2 minutes.

Add the Beef: Then add 12 oz flank steak to stir-fry over high heat for 4 minutes.

Add the Sauce: Add the sauce then stir-fry for another 2 minutes.

Add the Scallions: Add 1/4 cup scallions to stir-fry for another 1 minute.

Serve: Take off the heat then serve over 3 1/2 cups cooked medium-grain rice.