Ingredients:

  • 1 lb sirloin steak, thinly sliced against the grain
  • 1 tbsp soy sauce (low sodium)
  • 1 tsp cornstarch
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil
  • 3 cups day-old long-grain white rice, chilled
  • 3 large eggs, lightly beaten
  • 1 cup frozen peas and carrots, thawed
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp avocado oil
  • 3 stalks green onions, sliced
  • 3 tbsp soy sauce (low sodium)
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1 tsp honey

Instructions:

  1. In a medium bowl, toss the sliced sirloin steak with 1 tablespoon of soy sauce, cornstarch, and black pepper. Set aside to marinate while you prepare other ingredients.
  2. In a small bowl, whisk together 3 tablespoons of soy sauce, oyster sauce, toasted sesame oil, and honey until combined.
  3. Heat 1 tablespoon of oil in a wok or heavy-bottomed skillet until shimmering. Add the marinated steak in a single layer, searing undisturbed for 2 minutes to form a crust, then toss and cook for 1 more minute. Remove beef from the pan and set aside.
  4. Wipe the pan if necessary and add another tablespoon of oil. Sauté the minced garlic and grated ginger for approximately 30 seconds until fragrant.
  5. Pour in the beaten eggs and scramble quickly until just set but still moist.
  6. Increase heat to high and add the chilled rice, breaking up any clumps with a spatula. Stir-fry for 3 to 5 minutes until the grains are toasted.
  7. Fold in the thawed peas and carrots, then pour the combined savory sauce over the mixture. Toss until every grain is evenly coated and glistening.
  8. Stir the cooked beef and sliced green onions back into the pan and cook for 60 seconds to warm through before serving.