Boil the water & add the rice to cook. Add salt to taste if desired.
Cook the beans until they are still slightly crunchy. Drain & rinse with cold water to stop them cooking.
While the rice & beans are cooking, chop up the pepper & green onion. Grate the carrot.
Put the veggies & warm rice into an appropriately sized salad bowl. Pour the vinaigrette & hoisin over & stir in. Refrigerate for 4+ hours.
Cook the steak(s) until the desired doneness. Let rest for ~10 minutes. Slice & stir into the cooled rice salad.
Can substitute chicken, pork or tofu for the steak(s).
Snow peas & /or bean sprouts would also be nice.