1 tsp. coarsely ground black pepper

1 tsp. kosher salt

1 pound flank steak

11/2 T. olive oil

2 tsp. toasted sesame oil

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1/2 C. sliced green onions

1 T. finely grated, peeled fresh ginger (or 1 tsp. dried)

2 garlic cloves, minced

3 C. cooked, chilled brown basmati rice

11/4 C. diced pineapple

1/3 C. chopped fresh basil

2 T. soy sauce

4 basil sprigs

 

Combine five spice powder, pepper, and salt in small bowl. Rub both sides of steak with mixture. Brush heavy large nonstick skillet with 1/ 2 T. olive oil and heat on high. Add steak and cook about 3 minutes per side for medium-rare. Transfer to cutting board; tent loosely with foil. Heat remaining 1 T. olive oil and sesame oil in same skillet over high heat. Add red and green peppers, onions, ginger, and garlic to skillet and stir-fry until peppers are almost tender, about 2 minutes. Add rice, then pineapple, and stir-fry until rice is golden and heated through, about 3 minutes. Stir in basil and soy sauce. Thinly slice beef across grain. Divide rice among 4 plates. Arrange beef atop rice. Garnish with basil sprigs.