Ingredients:

  • 1 lb sirloin or flank steak, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp cornstarch
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp brown sugar
  • 1/4 tsp white pepper
  • 4 cups chilled, day-old cooked long-grain white rice
  • 3 large eggs, lightly beaten
  • 2 tbsp neutral oil
  • 1 cup frozen peas and carrots blend, thawed
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 3 stalks green onions, sliced

Instructions:

  1. In a bowl, toss the sliced beef with soy sauce, sesame oil, and cornstarch. Let it sit for 10 minutes.
  2. Combine soy sauce, oyster sauce, brown sugar, and white pepper in a small bowl and set aside.
  3. Use your hands or a fork to break up any large clumps of cold rice so the grains are individual.
  4. Heat 1 tbsp of oil over medium-high heat. Add beef strips in a single layer. Sear without moving for 2 minutes, then stir-fry for 1 more minute. Remove beef from the pan and set aside.
  5. In the same pan, add a splash of oil if needed. Pour in beaten eggs and scramble quickly until just set but still soft. Remove and set aside with the beef.
  6. Add the remaining oil to the pan. Sauté the garlic, ginger, and white parts of the green onions for 30 seconds until fragrant.
  7. Add the cold rice to the pan. Spread it out and let it sit undisturbed for 2 minutes to develop a slight char. Stir-fry for another 3 minutes.
  8. Fold in the peas and carrots, then return the cooked beef and eggs to the pan. Pour the sauce over the mixture and toss constantly for 2-3 minutes until every grain of rice is evenly coated and the sauce has thickened.