Ingredients:

  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 3 cups chilled, day-old long-grain white rice
  • 2 tbsp vegetable oil
  • 3 large eggs, lightly beaten
  • 1 cup frozen peas and carrots
  • 3 cloves garlic, minced
  • 3 green onions, sliced
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1/2 tsp white pepper

Instructions:

  1. Toss the sliced beef with 1 tbsp soy sauce, sesame oil, and cornstarch. Heat 1 tbsp of oil over high heat until shimmering. Add the beef in a single layer and sear without moving for 2 minutes until a deep brown crust forms. Flip, cook for another minute, then remove the beef to a plate.
  2. In the same pan, add another splash of oil if needed. Pour in the beaten eggs and scramble quickly until just set but still soft. Add the minced garlic and the white parts of the green onions, sautéing for 30 seconds.
  3. Turn the heat to maximum. Add the chilled rice, breaking up any clumps with a spatula. Let the rice sit undisturbed for 2 minutes to develop a slight char.
  4. Stir in the frozen peas and carrots. Pour the mixture of 3 tbsp soy sauce, oyster sauce, sugar, and white pepper over the rice. Toss vigorously for 3 minutes until the rice is mahogany-colored and glossy.
  5. Fold the cooked beef and green onion tops back into the rice just before serving.