Combine the rice, butter, water, and a sprinkle of salt and in a sauce pan. Bring to a boil, stir once, cover and then reduce heat to low and simmer for 35 minutes. Note: Cook time will vary depending on rice variety.
Prepare the Aromatics:
In a food processor, combine the Chinese chives (if using), garlic cloves, whole scallions, and whole Thai chili peppers and pulse until finely chopped.
Cook the Beef:
Heat the 1 teaspoon neutral cooking oil in a wide skillet over medium heat. Add the beef and cook for 8-10 minutes until well browned.
Next, add the minced aromatics and toss to combine. Cook for 1-2 minutes more. Add the sesame oil and soy sauce and scrape up any browned bits stuck to the bottom of the skillet. Taste and season the beef with salt and pepper, if desired. Transfer the beef and aromatics to a bowl.
Cook the Onions and Carrots:
If the skillet seems dry, add another drizzle of oil over medium heat. Add the onion and carrots and cook for 7-8 minutes or until the onions soften and begin to char around the edges a bit.
Cook the Tomatoes:
Add the tomatoes and cook without moving for 5 minutes or until they begin to char and blister.
Pour in the Chinese cooking wine and 1 tablespoon soy sauce and scrape up any browned bits. Toss to combine.
Add the 2 minced scallions and 2 minced Thai chili peppers (if using) and cook an additional 2 minutes. Taste and season to your preferences. Turn off the heat.
Prepare the Garnish:
In a bowl, combine the ingredients for the garnish and toss to combine. Set aside.
To Serve the Beef and Tomato Stir-Fry:
Divide the cooked rice between plates and pile the beef and tomato stir-fry on top. Arrange the garnish on top and serve immediately. Enjoy!
Note: If you use Chinese chives and they have the flowers on them, you can garnish with the chive blossoms!