Slice the Beef Correctly Place the steak on a cutting board and slice thin strips against the grain. This shortens the muscle fibers and keeps the beef tender. Pat the beef dry with paper towels and season with salt, pepper, and paprika.

Heat the Pan Very Hot Place a large skillet or wok over high heat. Add olive oil and allow the pan to get hot before adding the beef.

Sear the Beef Quickly Add the beef in a single layer. Cook 1–2 minutes per side without stirring too much so the meat browns. Once browned, remove the beef from the pan and set aside. This step prevents the meat from overcooking.

Cook the Vegetables In the same pan add the onions and bell peppers. Cook 2–3 minutes until slightly softened but still crisp. Add the garlic and cook 30 seconds until fragrant.

Build the Sauce Return the beef to the skillet. Add: soy saucered wine vinegar Toss everything together and cook 1 minute so the sauce coats the beef.

Add Tomatoes Last Add the cherry tomatoes and gently toss. Cook 30–60 seconds just until warmed through. This keeps them juicy instead of mushy.

Assemble the Bowls Divide jasmine rice between bowls. Top with the beef stir fry and spoon some of the sauce over the rice. Finish with chopped cilantro. Serve immediately.