Start by preparing the rice. Place rice in a microwave-safe bowl with 2 star anise, 5 cardamom pods, and 1 vegetable bouillon cube. Add hot water about an inch above the rice level and cook according to your microwave's instructions (approximately 15 minutes).

While the rice cooks, prepare your spice blend. Grind together the cumin seeds, fennel seeds, star anise, green cardamom pods, ground fenugreek, ginger powder, turmeric, black peppercorns, smoked paprika, and celery salt until they form a fragrant powder.

Heat olive oil in a large pan or wok over medium-high heat. Add onions, garlic, chili, red peppers, carrots, and green beans. Sauté until vegetables are soft and slightly caramelized, about 5-10 minutes.

Transfer the cooked vegetables to a plate and return the pan to high heat. Add a touch more oil if needed.

Add the beef strips to the hot pan and cook until they've developed a nice color with caramelized edges.

Sprinkle the freshly ground spice mix over the beef, stirring to coat each piece thoroughly.

Return the cooked vegetables to the pan with the beef and stir to combine.

Remove the whole spices from the cooked rice and add the rice to your beef and vegetable mixture.

Add soy sauce and stir everything together until well combined and heated through.

Serve immediately, optionally garnished with fresh herbs like cilantro or sliced green onions.