Heat a large skillet or wok over medium-high. Add the oil and swirl until shimmering.
Slide in the beef in a single layer. Cook 2–3 minutes until it starts to brown. Remove and set aside—don’t crowd the pan, we’re not doing a beef sauna.
In the same pan, add onion and pepper. Sauté 3–4 minutes until they soften and crack a little caramelized edge. Garlic goes in for the last 30 seconds, fragrant and bold.
Return the beef to the pan. Stir in soy sauce, oyster sauce (if using), paprika or chili flakes, and pepper. Cook about 1 minute so everything kisses the flavors.
Add rinsed rice and stir to coat with the sizzling goodness. Pour in beef broth. Bring to a gentle boil, then reduce heat to a simmer.
Cover and cook 15–18 minutes, or until the rice is tender and the liquid is absorbed. If you’re unsure, trust the little rice package timer and taste test.
Fluff with a fork, taste for seasoning, and adjust with salt or pepper. Garnish with green onions or cilantro. Serve hot and claim your throne at the dinner table.
