Combine the sliced skirt steak, garlic, ginger, apple, soy sauce, brown sugar, sesame oil and half of the scallion in a medium bowl. Mix with your hands to distribute all the seasonings. Let the meat marinate for about 30 minutes.
While the meat is marinating, prepare the peppers, slicing them into long strips about ¼ inch wide.
Heat a large cast iron skillet or wok over medium high heat, add 1 tbsp oil and let it warm for a few seconds, when it is shimmering add the sliced peppers. Sprinkle with a pinch of salt, toss with tongs and continue cooking until the vegetables are hot, but still very crisp, about 2-3 minutes. Transfer to vegetables to a plate and set aside.
For the rice, heat the vegetable oil and sesame oil in a pot. Add the garlic and ginger and sauté until fragrant, 2-3 minutes. Add the rice, water and salt, and bring to a boil. Lower the flame to a simmer and cook 15-20 minutes, until done.
Place the skillet back over medium high heat and add 1 tbsp of oil. When the oil is shimmering, add about half** of the marinated beef to the skillet. Spread it across the skillet and allow it to cook without touching for about 1 minute. Use tongs to flip it and continue cooking, for about 30-60 seconds longer. The meat should be browned on each side. Scrape the meat and any juices into the clean empty bowl, Place the skillet back over the hot stove and add 1 tbsp of oil. Repeat with the rest of the meat.
When all the meat has finished cooking, add everything together in the skillet again just to heat through.
Serve over garlic and ginger rice and garnish with cilantro, scallions and sesame seeds.