• All ingredients ready? Let's begin!
  

Rice

• In a saucepot with a lid, over medium-high heat, add the oil. Add the rinsed 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 look under the lid to make sure the rice 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 sauce and beef.
  

Sauce

• In a small mixing bowl, whisk together the soy sauce, sugar, vinegar, orange juice, garlic, ginger, sesame oil, and sriracha. Set this aside while you prepare the beef.
  

Beef

• Slice the steak against the grain into thin strips. Place the steak in a large bowl. Add the cornstarch and toss to coat evenly. Set this aside.
  
• In a wok, large skillet, or sauté pan over medium-high heat, warm the oil. Add the beef in batches and cook this until browned and crisp, approximately 2-1/2 minutes, stirring often. Transfer the steak to a paper towel-lined platter to drain. Repeat until all the beef is cooked.
  
• Using a paper towel with tongs, wipe any remaining oil out of the pan. Give the sauce another whisk to combine and add it to the warm wok or pan. Cook until it bubbles and thickens, approximately 1-1/2 minutes.
  
• Add the beef back to the pan and stir to coat it with the sauce.
  
• Fluff the rice with a fork. Place the rice in 4 serving bowls and spoon the beef and sauce over the rice. Garnish with sesame seeds and scallions and enjoy while warm.