Method:
1 Cook rice following packet directions for absorbent method.
2 Combine garlic, ginger, fish sauce, soy sauce, sesame oil, oyster sauce, sugar and vegetable oil in a bowl, add the steak and turn to coat. Set aside to marinade for 5 minutes.
3 Place the rice in a bowl and add the tomato, capsicum and red onion, drizzle with olive oil and season with salt and pepper.
4 Heat a char-grill pan over high heat, add the steak and cook for 3 minutes on each side for medium or until cooked to your liking, rest on a chopping board for 5 minutes and then slice.
5 Spoon the rice onto a serving plate and top with the sliced steak, serve.