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Stir the rice and water together in a medium-size saucepan over medium-high heat. Bring to a boil then cover the pan and reduce the heat to low. Keep the lid on the pan and simmer over low heat for 10 minutes, DO NOT REMOVE THE LID. Turn off the heat, WITHOUT REMOVING THE LID, and let sit for 15 more minutes.
Add the steak strips, cornstarch, ½ tsp salt, and ¼ tsp black pepper to a large bowl and toss to coat the steak.
Heat 1 TBSP of oil in a wok or large pan over high heat.
When the oil is hot add HALF the steak strips to the pan and stir-fry until browned, 1 to 2 minutes. Transfer the cooked steak to a plate and set aside then add another 1 TBSP of oil to the pan and cook the remaining steak strips the same way.
Keep the pan over high heat and add 1 TBSP of oil to the now empty pan.
Add the onion, tomatoes, ginger, garlic, soy sauce, vinegar, and crushed red pepper to the pan. Cook, stirring occasionally, until the tomatoes break down and sauce thickens, about 6 minutes.
Add the steak strips to the pan then cook while stirring for about 1 minute.
Take the pan of the heat then taste the sauce and season with additional salt & pepper if needed.
Fluff the rice with a fork and serve with the beef.