Ingredients:

  • 1 pound (450g) sirloin steak, thinly sliced against the grain
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) dry sherry (or rice wine vinegar)
  • 1 tablespoon (15ml) cornstarch
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) black pepper
  • 2 tablespoons (30ml) vegetable oil, divided
  • 2 large eggs, lightly beaten
  • 1 small onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup (100g) carrots, diced
  • 1 cup (100g) frozen peas, thawed
  • 3-4 cups (approx. 600-800g) cooked and cooled long-grain rice (day-old is best)
  • 2-3 tablespoons (30-45ml) soy sauce (or to taste)
  • 1 tablespoon (15ml) oyster sauce (optional, for extra umami)
  • 1 teaspoon (5ml) sesame oil
  • 2 green onions, thinly sliced, for garnish

Instructions:

  1. Combine all marinade ingredients in a bowl and toss with the sliced beef. Cover and refrigerate for at least 30 minutes (or longer).
  2. Heat 1 tablespoon of vegetable oil in the wok/skillet over medium-high heat. Pour in the beaten eggs and cook, scrambling until just set. Remove from the wok and set aside. Cut the scrambled eggs in small peaces.
  3. Add remaining 1 tablespoon of vegetable oil to the wok. Add diced onion and cook until softened. Add minced garlic and diced carrots; cook until fragrant and carrots are slightly tender.
  4. Add the marinated beef to the wok and cook, stirring frequently, until browned and cooked through.
  5. Add the cooked rice and frozen peas to the wok. Pour in soy sauce and oyster sauce (if using). Stir-fry, breaking up the rice clumps, until everything is well combined and heated through.
  6. Add the cooked scrambled eggs back to the wok. Stir to combine. Drizzle with sesame oil. Garnish with green onions. Serve immediately.