Place a large non-stick pan over medium heat. Add sesame seeds to hot, dry pan. Toast until fragrant, 3-5 minutes.

Remove from burner. Transfer seeds to a plate. Wipe pan clean and reserve.

While seeds toast, continue recipe.

Bring a small pot with rice, half the sesame oil (reserve remaining for sauce), and 11/4 cups water to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner. Stir in toasted sesame seeds and set aside.

While rice cooks, continue recipe.

Remove stem, seeds, and ribs, and cut bell pepper into 1/4" strips.

Trim and thinly slice green onions, keeping white and green portions separate.

In a mixing bowl, combine honey, soy sauce, 2 Tbsp. water, and remaining sesame oil. Set aside.

Pat steak strips dry. Coarsely chop, then separate pieces. In another mixing bowl, combine steak strips and cornstarch. Gently toss to coat.

Return pan used to toast sesame seeds to medium-high heat and add 2 tsp. olive oil.

Add white portions of green onions and bell peppers to hot pan. Stir occasionally until tender, 5-7 minutes.

Transfer vegetables to a plate. Keep pan over medium-high heat.

Add 1 Tbsp. olive oil and steak strips to hot pan. Stir occasionally until browned, 2-3 minutes.

Add sauce and Asian garlic, ginger & chile seasoning (use less if spice-averse) and bring to a simmer.

Once simmering, stir occasionally until sauce has thickened and steak reaches a minimum internal temperature of 145 degrees, 2-3 minutes.

Add vegetables and stir to coat. Remove from burner. Rest, 3 minutes.

Plate dish as pictured on front of card, topping rice with steak mixture and garnishing with green portions of green onions. Bon appétit!