Ingredients
1 lb. flank steak, cut into bite-size pieces
kosher salt
Freshly ground black pepper
5 tsp. sugar, divided
1 tbsp. cornstarch
2 tbsp. plus 1 tsp. vegetable oil, divided, plus more for drizzling
2 large eggs, beaten
2 cloves garlic, minced
1 tsp. grated ginger
1 onion, diced
1 c. peas
3 c. leftover white rice
3 tbsp. soy sauce
1 tsp. white vinegar
1 tsp. sesame oil
Preparation
Step 1In a medium bowl, season meat with salt, pepper and 1 teaspoon sugar, then toss with cornstarch until well-coated. Set aside. Step 2In a large skillet over medium-high heat, heat 1 teaspoon oil. Add eggs and scramble using a rubber spatula; transfer to a plate. Turn heat on high, and add another teaspoon of oil. Add meat, working in batches, and cook until seared all over, about 2 minutes per side; transfer to a plate.Step 3In same skillet over medium-low heat, add 2 tablespoons oil, onion, garlic, ginger, and cook until starting to soften, 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.
