Bring a medium pot with rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Cover and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Stem, seed, and slice red bell pepper into ¼" strips.
Trim and thinly slice green onions.
Pat steak strips dry and season with a pinch of salt and pepper.
Sear the Steak Strips
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add steak strips to hot pan and stir occasionally until no pink remains, 4-5 minutes.
Transfer steak strips to a plate.
Reserve pan; no need to wipe clean.
Cook the Pepper
Return pan used to cook steak strips to medium-high heat and add 1 tsp. olive oil.
Add red bell pepper to hot pan and stir occasionally until crisp-tender, 2-4 minutes.
Finish the Dish
Add green onions (reserve a pinch for garnish), ginger, and garlic to pan. Cook until aromatic, 30-60 seconds.
Add steak strips and any accumulated juices, teriyaki glaze, ¼ cup water, and half the gochujang. Taste, and add remaining gochujang if desired. Stir occasionally until thoroughly combined, 1-2 minutes.
Plate dish as pictured on front of card, garnishing with peanuts and remaining green onions. Bon appétit!