Steak Fried Rice

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  12 oz Beef Sirloin, Top
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  3 tbsp Soy Sauce, Low Sodium
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  2 tbsp Vegetable oil
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  1 tbsp Cornstarch
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  3 tbsp Oyster sauce
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  1 tbsp Sesame Oil, Toasted
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  0.3 tsp 1/4 teaspoon ground black pepper
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  10 oz Peas And Carrots, Frozen, Mixed
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  1 tbsp Garlic
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  1 tbsp Ginger, Fresh Root
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  1 tbsp Unsalted Butter
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  3.5 cup Rice, White, Long-Grain
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  1 Green Onion (Scallion)(100g)
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  3 Egg, Whole, Large(132g)

Instructions

1. 1Thinly slice the sirloin steak across the grain into ¼-inch strips, then cut crosswise into 1-inch bite-size pieces. In a medium bowl, whisk together the soy sauce, vegetable oil, and cornstarch. Add the beef, toss to coat, and let sit at least 15 minutes (30 minutes preferred) to tenderize.
2. 2While the beef marinates, cook the white rice according to package directions and set aside to cool slightly. In a separate bowl, stir together the oyster sauce, toasted sesame oil, and remaining soy sauce; set the sauce mixture aside.
3. 3Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the marinated beef in a single layer without overlapping. Cook 2–3 minutes until browned and no longer pink in the center, stirring occasionally. Transfer to a plate.
4. 4Add vegetable oil to the skillet over medium-high heat. Stir in the frozen peas and carrots, minced fresh garlic, and grated fresh ginger. Cook and stir for 1 minute until the vegetables are heated through and the garlic is fragrant.
5. 5Add the butter and cooked rice to the skillet. Stir constantly for 2–3 minutes over medium-high heat to coat the rice evenly and break up any clumps. Add half of the sliced green onions.
6. 6Push the rice to one side of the skillet. Crack the eggs into the empty space and scramble with a spatula for 1–2 minutes over medium-high heat until mostly cooked through, then stir into the rice, breaking the eggs into small pieces.
7. 7Return the reserved beef and any collected juices to the skillet. Pour in the sauce mixture and stir continuously for 1 minute over medium-high heat until everything is evenly coated and heated through. Season with ground black pepper.
8. 8Divide the steak fried rice evenly into 4 airtight containers while hot. Garnish each with the remaining green onions. Seal and refrigerate up to 4 days.