• All ingredients ready? Let's begin!
  

Brown Rice

• In a saucepot with a lid, over medium-high heat, add the ghee or coconut oil. Add the rice to the pan and toast it, stirring a few times, until it smells nutty, approximately 1 minute.
  
• Add the water and salt to the pot. As soon as the water starts to boil, cover the pot and reduce the heat to low. Cook for 30 to 35 minutes without removing the lid.
  
• Take a quick peek at the rice to make sure it has absorbed the water. Return the lid and move to rice off of the heat. Allow it to rest for 10 minutes while you make the beef stir fry.
  
• Fluff the rice with a fork just before serving.
  

Sauce

• In a small mixing bowl, whisk together the soy sauce, chili sauce, sherry, vinegar, and sesame oil. Set aside while you prepare the beef.
  

Stir Fry

• In a large bowl, combine the cornstarch, salt, and pepper.
  
• Add the beef strips and coat generously with the seasoned cornstarch. Set this aside.
  
• In a wok, large skillet, or sauté pan over medium-high heat, warm the oil. Add the pepper flakes and dried chilis. Sauté until fragrant and toasted, approximately 30 seconds.
  
• Stir in the garlic and ginger. Cook until the garlic starts to soften, about 1 minute.
  
• Add the bell peppers and scallions and continue to cook until they start to soften and get a little color, again about 1 minute.
  
• Add the beef and cook this until it is just browned, approximately 1-1/2 minutes, stirring often.
  
• Give the sauce another whisk to combine and add it to the beef in the pan. Cook until it bubbles and reduces. It will stick to and coat the beef. This will take another minute or two.
  
• Stir in the peanuts. Remove the pan from the heat and add the basil to the pan.
  
• Serve immediately with rice.