Ingredients:

  • 1 tablespoon soy sauce
  • 1 tablespoon dry sherry
  • 1 teaspoon cornstarch
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1 pound (450g) sirloin steak, cut into 1/2-inch cubes
  • 1 tablespoon vegetable oil
  • 2 tablespoons vegetable oil, divided
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen peas and carrots mix
  • 2 large eggs, lightly beaten
  • 4 cups cooked and cooled long-grain rice
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1/4 cup chopped green onions

Instructions:

  1. In a bowl, whisk together marinade ingredients. Add steak cubes and toss to coat. Marinate for at least 15 minutes (or up to 30 minutes in the fridge).
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Sear steak in batches until browned and cooked to desired doneness. Remove from skillet and set aside.
  3. Add 1 tablespoon of vegetable oil to the skillet. Add chopped onion and sauté until softened, about 3 minutes. Add minced garlic and cook for another minute until fragrant. Stir in frozen peas and carrots and cook until heated through.
  4. Push the vegetables to one side of the skillet. Pour in beaten eggs and scramble until cooked but still slightly moist.
  5. Add cooked rice to the skillet. Break up any clumps with a spatula. Pour in soy sauce, oyster sauce, and sesame oil. Stir-fry everything together, ensuring the rice is evenly coated and heated through.
  6. Add the cooked steak back into the skillet and toss to combine. Garnish with chopped green onions. Serve immediately.