Vietnamese Shaken Beef Bowl

SHAKEN BEEF:--
500 g beef chuck steak, cubed
3 cloves garlic minced or grated
3 tbsp brown sugar, divided
¼ cup SIDS HOT WORCESTER SAUCE
⅓ cup rice bran oil, divided
2 tsp SIDS SALT & PEPPER
¼ cup soy sauce
¼ cup fish sauce
3 tbsp rice vinegar
1 lime juiced
6 spring onions, chopped
1 tbsp butter
2 orange bell peppers, sliced
BOWLS:--
2 large carrots, julienned
1 cucumber, julienned
½ small head cabbage, roughly chopped
1 cup fresh coriander, roughly chopped
½ cup fresh mint, roughly chopped
⅓ cup roasted peanuts, chopped
4 cups steamed white rice
HOISIN SAUCE:--
¼ cup hoisin
2 tbsp peanut butter
2 tbsp sweet Thai chilli sauce
1 tsp sesame oil
½ tsp crushed red pepper flakes
water to thin

Add the cubed meat to a bowl and toss with the garlic, 1 tablespoon brown sugar, SIDS HOT WORCESTER SAUCE, 1 tablespoon oil, SIDS SALT & PEPPER. Toss well and let the meat sit at room temperature for 1 hour.
In a small bowl whisk together the remaining 2 tablespoons brown sugar, soy sauce, fish sauce and rice vinegar.
During this time I like to make the rice, prep the veggies and make the hoisin sauce so it is all ready to go when the beef is done.
Once the meat has sat for 1 hour, heat a large heavy bottomed frypan over high heat until very hot. Add the remaining oil (a little less than ⅓ cup) and heat until just barely smoking. Carefully add the meat and cook undisturbed, over high heat for 1 minute until browned. Turn the meat and cook for 1 minute longer until browned. Tilt the frypan and drain off all but 1 tablespoon of oil into an old can or jar. Add the bell peppers and sauté 1 minute. Add the spring onions and cook for 30 seconds. Pour in the soy sauce mixture, shaking the frypan to coat the meat. Add the butter and shake the pan until the butter is melted. Turn off the heat.
Divide the rice among 4 bowls. Add the carrots, cucumbers. cabbage, coriander and mint. Pour the beef + peppers over the rice. Garnish with chopped peanuts and serve with the Hoisin Sauce.
TO MAKE THE HOISIN SAUCE: Combine the hoisin sauce, peanut butter, sweet Thai chilli sauce, sesame oil and crushed red pepper. Stir to combine and add water as needed to thin the sauce out. Serve with the bowls.