1 cup long-grain white rice
1 1/2 cups water
In a small heavy saucepan, bring the rice, water, and salt to a boil over high heat. Reduce the heat to low, cover the saucepan, and simmer gently for about 15 minutes, oruntil the water has been absorbed and the rice is tender. Don’t stir the rice during cooking, as this can release starches that will lead to sticking.
Fluff the rice with a fork and let stand, covered, for 5 minutes before serving.
In a small bowl, mix 1/4 cup water with the oyster sauce, rice wine, and soy sauce; set aside. Heat a wok or large skillet over high heat. Add 1 tablespoon of the canola oil and swirl it to coat the cooking surface. Add the beef, spreading it out in a single layer, and cook, without stirring, for about 2 minutes, or until well browned on the bottom. Transfer the beef to a rimmed baking sheet.
Add the remaining 1 tablespoon canola oil to the wok, then add the bell peppers and green beans and cook, stirring often, for about 2 minutes, or until the vegetables soften slightly. Stir in the shallots, garlic, and ginger, then stir the oyster sauce mixture, add to the wok, and cook, stirring often, for about 2 minutes, or until the vegetables are crisp-tender and the sauce has reduced slightly. Return the beef and its accumulated juices to the wok, add the scallions, and stir for about 1 minute, or just until the beef is heated through. Stir in the sesame oil and remove from the heat.
Divide the stir-fry among four dinner plates. Sprinkle with the cilantro leaves and sesame seeds and serve immediately, with the rice.