Steak Cantonese and Rice

Heat vegetable oil in a large skillet or wok over high heat until shimmering, about 1 minute.

Add beef strips to the hot oil and stir-fry until browned on all sides, breaking up any clumps as needed.

Sprinkle garlic powder, black pepper, ginger, cornstarch, and beef bouillon granules over the beef, stirring constantly to coat evenly.

Add chopped tomato and green pepper strips, continuing to stir-fry until the vegetables are tender-crisp.

Pour soy sauce over the mixture and stir well to combine all ingredients, allowing the sauce to coat the beef and vegetables.

Divide hot cooked rice among four bowls or plates, then top each portion with the steak and vegetable mixture, spooning any pan juices over the top.