Dice the onion into 1cm cubes. Halve the bell pepper, remove the seeds, and dice it into 1cm cubes. Slice the garlic thinly and remove the core.

Cut the beef into 2cm cubes and season with salt and pepper.

Heat salad oil in a pan over medium heat. Add the beef and garlic, cooking for 3–4 minutes while turning until the beef is cooked through. Remove the garlic once golden and crispy.

In the same pan, melt butter over medium heat. Add the onion and bell pepper, sauté until the onion turns translucent. Add the rice and stir until coated with oil.