Ingredients

1 pound Flank Steak [cut in small bite sized peices]

1/2 teaspoon Salt

1/4 teaspoon Pepper

5 teaspoons Sugar [divided]

1 tablespoons Cornstarch

3 tablespoons Olive Oil

2 Eggs [beaten]

2 teaspoons Garlic [minced]

1 teaspoon Ginger {fresh grated]

1 Onion [diced]

1 cup Peas

3 cups White Rice [cooked]

3 tablespoons Soy Sauce

1 teaspoon White Vinegar

1 teaspoon Sesame Oil

Preparation

  1. Rinse and pat meat dry with a paper towel. In a medium bowl, season meat with salt, pepper and 1 teaspoon sugar, then toss with cornstarch until well-coated. Set aside

  2. In a large skillet or wok over medium-high heat, add 1 teaspoon vegetable oil and eggs. Scramble using a rubber spatula, then transfer to side dish. Turn heat on high, then add a drizzle of oil and fry meat until crispy. Cook meat in 2 batches, then transfer to another side dish.

  3. In same skillet over medium-low heat, add remaining 2 tablespoons vegetable oil, garlic, ginger and onions, and cook, 2 to 3 minutes. Add peas and 2 tablespoons water, and cook until peas are tender. Add cooked rice and break up using spatula, cooking 2 to 3 minutes more. Stir in soy sauce, white vinegar, pepper, remaining 4 teaspoons sugar, and sesame oil. Add back meat and eggs, then toss together and serve immediately.