Steak Fried Rice

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  Beef Sirloin, Top(340g)
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  Soy Sauce, Low Sodium(45g)
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  Vegetable oil(30g)
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  Cornstarch(15g)
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  Oyster sauce(45g)
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  Sesame Oil, Toasted(15g)
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  1/4 teaspoon ground black pepper
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  Peas And Carrots, Frozen, Mixed
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  Garlic(15g)
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  Ginger, Fresh Root(15g)
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  Unsalted Butter(15g)
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  Rice, White, Long-Grain(840g)
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  Green Onion (Scallion)
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  Egg, Whole, Large

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 1 tablespoon soy sauce, 1 tablespoon vegetable oil, and the 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 1 tablespoon soy sauce; set the sauce mixture aside.
3. 3Heat ½ tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half the marinated beef in a single layer without overlapping. Cook 1 minute until browned on the first side, then flip with tongs and cook 1 minute more until no longer pink. Transfer to a plate and repeat with the remaining ½ tablespoon oil and second half of beef.
4. 4Add the remaining ½ tablespoon vegetable oil to the skillet. Stir in the frozen peas and carrots, minced garlic, and grated ginger. Cook and stir for 1 minute over medium-high heat 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.
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.