In a bowl, mix together the soy sauce, corn starch, garlic, ginger, and chili powder.

Set aside.

Bring 2 cups of water to boil in a pot with a well fitting lid.

While waiting for the water to boil use a metal strainer to rinse the rice, one half cup at a time. Keep rinsing until the water coming out of the rice is clear. Use your finger to move the rice around in the strainer. This very important step removed excess starch from the rice allows your rice to be fluffy instead of clumpy.

When the water has reached a rolling boil, add in the rice and the butter.

Stir well.

Cover, reduce heat to simmer and let cook 20 minutes or until all of the liquid is incorporated.

Heat the vegetable oil in a pan over medium heat. When the oil becomes wavy, add your ground beef.

Crumble and cook your ground beef until it is cooked throughout with no pink showing.

Reduce heat to low. Add 1/3 cup of the sauce to the crumbled beef. Mix well and cook for an additional 5 minutes.

Serve the beef over the rice. Use the reserved sauce as a drizzle to add flavor to the rice.