Ingredients

• 1 , 1 pound
• 5 teaspoons white sugar , divided
• kosher salt to taste
• freshly ground black pepper to taste
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil , divided
• 2 large eggs , beaten
• 1 onion , diced
• 2 cloves garlic , minced
• 1 teaspoon grated ginger
• 1 cup frozen peas , thawed
• 2 tablespoons water
• 3 cups cooked white rice
• 3 tablespoons soy sauce
• 1 teaspoon white vinegar
• 1 teaspoon sesame oil

Instructions

1. 1 Pat flank steak dry with a paper towel. Cut into bite-sized pieces and transfer to a medium bowl. Season with 1 teaspoon sugar, salt, and pepper. Add cornstarch and toss until well coated.
2. 2 Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Add eggs and scramble using a rubber spatula, 3 to 5 minutes. Remove eggs to a dish.
3. 3 Add 1 teaspoon oil and 1/2 of the meat to the wok. Increase heat to high and cook until browned on all sides and cooked through, 3 to 5 minutes. Remove to a plate. Add 1 teaspoon oil and repeat with remaining meat.
4. 4 Add remaining 2 tablespoons oil to the wok and reduce heat to medium-low. Add onion, garlic, and ginger; cook until onions begin to soften, 2 to 3 minutes. Add peas and water; cook until peas are tender, 2 to 3 minutes. Add cooked rice, breaking it up with a spatula, and cook until heated through, 2 to 3 minutes. Stir in soy sauce, remaining 4 teaspoons sugar, vinegar, and sesame oil. Add meat and scrambled eggs, toss together, and cook until heated through, about 3 minutes. Serve immediately.

Nutrition per serving