Wash and dry all produce. In a small pot, bring 11/2 cups salted water to a boil. Trim the ends of the snap peas. Mince the garlic. Thinly slice the scallions. Peel and mince the ginger.

Cook the rice: Add the rice to the boiling water, cover, and reduce to a low simmer for about 20 minutes, until tender. Remove from the heat, but keep covered until the rest of the meal is ready.

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Pat the sirloin tips dry with a paper towel. Season on all sides with salt and pepper. Add the tips to the pan. Cook 2-3 minutes per side, until browned but not yet cooked to desired doneness. Remove from the pan and set aside.

In a small bowl, combine the garlic, ginger, 1 Tablespoon soy sauce, 2 Tablespoons hoisin sauce, and 2 Tablespoons water.

Add the snap peas and scallions to the same pan over medium heat, adding a drizzle of oil if necessary. Cook, tossing, for 3-4 minutes, until crisp-tender. Add the sirloin tips and sauce to the pan. Cook, tossing, for 2-3 minutes, until the sauce thickens and the steak is cooked to desired doneness. Season with salt and pepper.

Plate and serve: Fluff the rice with a fork. Serve the sesame beef stir-fry on a bed of basmati rice. Sprinkle with the sesame seeds and enjoy!