In a medium pot, heat butter or oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the rice to coat it with the oil. Add hot water, salt, and paprika or soy sauce (if using). Cover and simmer on low heat for 15–20 minutes, or until water is absorbed and rice is fluffy.

In a bowl, combine steak strips with soy sauce, oyster sauce, and cornstarch. Let marinate for at least 15 minutes while you prepare the vegetables.

Heat vegetable oil in a large skillet or wok over high heat. Add the steak in batches and sear quickly on both sides until browned. Remove from pan and set aside.

In the same skillet, add garlic and ginger. Sauté for 30 seconds. Add sliced onions and bell peppers. Stir-fry for 3–4 minutes until slightly tender but still crisp. Pour in beef broth, soy sauce, hoisin sauce, brown sugar, and black pepper. Stir well. Return the steak to the skillet and toss everything together. Let it simmer for 2–3 minutes until the sauce slightly thickens.

Plate the rice, top with the pepper steak and vegetables, and spoon some sauce over. Garnish with chopped green onions or parsley.