Ingredients
- 2 tablespoons vegetable oil divided
- 2 large eggs beaten
- 1 pound lean beef sirloin or flank steak thinly sliced
- Salt and pepper to taste
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup frozen peas and carrots thawed
- 3 cups cooked and cooled brown rice
- 2-3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 green onions thinly sliced (for garnish)
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble until just set. Remove the eggs from the pan and set aside.
- Increase the heat to medium-high and add the remaining 1 tablespoon of oil to the pan. Season the beef slices with salt and pepper. Add the beef to the pan and stir-fry until browned and cooked through, about 3-4 minutes. Remove the beef from the pan and set aside.
- In the same pan, add the diced onion and minced garlic. Stir-fry for 2 minutes until the onion is translucent. Add the peas and carrots and cook for another 3 minutes.
- Add the cooked brown rice to the pan with the vegetables. Stir well to combine. In a small bowl, mix the low-sodium soy sauce, oyster sauce, and sesame oil. Pour the sauce over the rice mixture and stir-fry for 3-4 minutes.
- Return the cooked beef and scrambled eggs to the pan. Stir everything together and cook for an additional 2 minutes until heated through.
- Remove from heat. Garnish with sliced green onions. Serve hot.
