pound the meat 1/4" - 1/8" thick, then slice into 1" pieces
Cook the rice to package directions.
Add the meat to a ziplock bag, pour in the oyster sauce, soy sauce, pepper, sugar, wine, corn starch and olive oil and optionally the chilli sauce. Press out all the air, seal and massage to fully coat. Refrigerate for at least 20 minutes.
Remove the meat from the fridge, add the sesame oil and massage to combine.
Heat some olive oil on medium high in a large frying pan. Add the meat with marinade and stir fry until mostly browned, 2-4 minutes. Remove the meat with tongs and set aside, leaving marinade in the pan
Add onions, garlic and green peppers and stir fry to full coat, 2 minutes
Add the vinegar to the pan and scrape up the brown bits, continuing to stir fry for another 1 minute. Add the water to the pan, stir to combine, then cover and cook another 2 minutes
Uncover, stir the meat back into the pan and cook uncovered another 2 minutes. Serve over basmati.