I adapted this recipe from something I had at a Chinese restaurant. It's so much better!

1. In a small bowl, marinate the sliced steak with soy sauce, oyster sauce, and sesame oil for at least 15 minutes.
2. In a large skillet or wok, melt 2 tablespoons of butter over medium-high heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the marinated steak to the skillet and cook until browned and cooked through, about 3-4 minutes. Remove the steak from the skillet and set aside.
4. In the same skillet, add the remaining 2 tablespoons of butter. Once melted, pour in the beaten eggs and scramble until just set.
5. Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir in the peas and carrots, and cook until heated through.
6. Return the steak to the skillet and mix everything together. Add the sliced green onions and season with salt and pepper to taste.
7. Serve hot, garnished with additional green onions if desired.
Variations & Tips
For a spicier kick, add a teaspoon of chili paste or a dash of hot sauce. If you have picky eaters, you can substitute the peas and carrots with their favorite vegetables, such as corn or bell peppers. For a lower-carb version, try using cauliflower rice instead of regular rice. You can also swap the flank steak for chicken or shrimp if you prefer.