Steak Fried Rice

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.

Heat 1 teaspoon oil 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.

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.

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.