Combine soy sauce, oyster sauce, Hoisin sauce, beef stock, sugar, and a pinch of black pepper in a bowl. Make the thickening sauce. Stir cornstarch and beef stock or water in a small bowl.
prepare the vegetables
Clean the bell peppers, remove the seeds, and cut them into large pieces. Peel the carrot and cut it into thin slices (julienne style). Clean the spring onion and cut it into 5-cm or 2-inch slices. Peel the garlic and ginger and mince.
Cook the Basmati rice according to the package instructions. This is how we cook it. Add the basmati rice to a sieve and rinse under running water. Add to a saucepan and add the water. The water should be 2 cm or 1 inch above the rice. Place over medium heat and bring to a boil, then lower the heat and cook covered for 11 minutes on low heat. Remove from the heat, and set aside covered.
Place a wok pan or a large skillet over high heat. Add the sesame oil and ground beef. Pan-fry for 3 - 4 minutes; add garlic and ginger and continue to cook for 30 seconds. Add half of the sauce and fry for a minute. Add the rest of the prepared vegetables and stir for 2 minutes. Add the rest of the sauce and thickening sauce and toss to combine.
Divide the cooked basmati rice between four plates. Arrange the ground beef stir fry on top. Optionally arrange the sprouts on top and sprinkle with sesame seeds, then serve.