In a large skillet add 2 tablespoons of the toasted sesame oil and the tablespoon of olive oil, add your peppers and onions and sauté for approximately fifteen minutes. You want the veggies soft and seared but not overcooked. They should still have some crunch to them.

When the vegetables are cooked, remove from pan and set aside in a bowl.

Add your ground beef to the same skillet and cook and crumble the beef as you go. I use a really lean ground beef so I do not have to drain. Assess your beef and drain if needed.

While the ground beef cooks, prepare your rice however you make rice, I add some of the toasted sesame oil when I make my rice. I use an instant pot to make it.

When the beef is fully cooked, add the peppers and onions back to the beef. Toss together and let cook for a few minutes while you make your sauce.

In a bowl add the soy sauce, rice vinegar, remaining sesame oil, white pepper, black pepper, garlic and onion powders, dried chives, vanilla extract, ginger, oyster sauce, brown sugar, and the dried chili flakes if you are using. Whisk really well to combine.

Add the sauce to the meat and peppers mixture, bring to a low simmer while stirring, reduce the heat, cover the pan and simmer for 25 minutes. Stir occasionally.

At the 25 minute mark, take the cover off and simmer on low five minutes.

Serve over rice with chili garlic sauce as a condiment.