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Ingredients

1 (1 pound) flank steak 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

Nutrition Info

510.1 calories carbohydrate: 52.7 g cholesterol: 128.6 mg fat: 22.6 g fiber: 3.2 g protein: 23.2 g saturatedFat: 6.1 g servingSize: - sodium: 892.7 mg sugar: 10.1 g transFat: : - unsaturatedFat: : -

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.

4 servings

This Asian-inspired steak fried rice meal with tender flank steak, green peas, and leftover white rice goes from wok to table in less than 1 hour.