Herby Beef and Cucumber Rice Bowl

Rinse white rice in cold water until clear, then cook in a rice cooker or pot with 2.5 cups water until tender and fluffy, about 20 minutes. Let rest covered for 5 minutes before fluffing with a fork.

In a bowl, combine soy sauce, minced garlic, grated ginger, and white pepper. Add beef slices and toss to coat evenly. Marinate for 10 minutes while preparing other components.

Juice the lime into a small bowl. Add soy sauce, white sugar, and minced garlic. Pour in sunflower oil. Whisk until sugar dissolves. Set aside for drizzling.

Heat a large frying pan or wok over medium-high heat until very hot. Add 1-2 tbsp sunflower oil and swirl to coat. Add marinated beef slices in a single layer without crowding. Sear undisturbed for 2-3 minutes until a dark sear forms. Flip beef and cook another 1-2 minutes until just cooked through. Remove from heat immediately to keep the beef tender and juicy.

Halve cucumber lengthwise and slice into thin half-moons. Roughly chop cilantro, and tear basil leaves from stems keeping them whole.

Drizzle the bright lime-soy dressing over each bowl and finish with a tiny pinch of salt. Serve immediately while the beef is still warm and the herbs are vibrant.