Steak Fried Rice

Instructions

1. Thinly slice the steak across the grain into ¼-inch-thick strips. Cut the strips crosswise into bite-size pieces (about 1 inch long).
2. In a medium bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon canola oil, and the cornstarch. Add the beef, toss, and let sit at least 15 minutes to tenderize (30 minutes is even better).
3. In a separate bowl, stir together the oyster sauce, sesame oil, black pepper, and remaining 1 tablespoon soy sauce.
4. In a wok or similar large nonstick skillet, heat ½ tablespoon canola oil over medium-high heat. Add half of the marinaded beef, arranging the slices so they do not overlap. Cook on the first side until browned, about 1 minute, then use tongs to flip to the other side and cook 1 minute more. This part goes fast! Essentially, by the time you get the pieces arranged in the skillet, it will already be time to flip the first pieces you laid down. With tongs, transfer to a plate.
5. Add the second half of the beef and brown on both sides just as you did the first half, then transfer to the plate.
6. Add the remaining ½ tablespoon canola oil to the skillet. Stir in the peas and carrots, garlic, and ginger. Cook and stir until the vegetables are heated through and the garlic is super fragrant, about 1 minute.
7. Add the butter, rice, and half of the green onions. Stir to coat the rice in the butter and oil, breaking up any clumps.
8. Once the rice is coated, move it to one side of the pan. Break the eggs into the open space. With a rubber spatula or wooden spoon, scramble them, then let cook undisturbed. Once the eggs are nearly cooked through, stir them into the rice, breaking them into pieces.
9. Add the reserved steak (along with any juices that have collected on the plate). Stir in the sauce, evenly distributing the ingredients and making sure everything is nicely coated. Sprinkle the remaining green onions over the top. Taste and adjust seasoning as desired. Enjoy hot.