Steak Fried Rice with Garlic Butter Sauce

In a bowl, toss the cubed steak with oil, salt, and white pepper.

Heat a wok or large pan over high heat. Add the steak and cook for a few minutes until a good sear forms.

Add 2 tablespoons of soy sauce and the brown sugar to the steak, stirring to create a glaze.

Remove the steak from the wok and set it aside to rest.

To the same wok, add 1 tablespoon of butter and let it melt.

Add the diced onion, frozen peas and carrots, and minced garlic. Sauté for a minute until fragrant.

Push the vegetables to one side of the wok and pour in the whisked eggs. Scramble the eggs until just cooked.

Add the day-old white rice to the wok.

Season the rice with the remaining 2 tablespoons of soy sauce, oyster sauce, and sesame oil. Mix everything together well.

Add the cooked steak back to the wok, along with about 1/4 cup of the sliced green onions.

Give everything one final mix to combine.

To make the sauce, combine 4 tablespoons of melted butter, garlic paste, red pepper flakes, salt, and black pepper in a small bowl.

Stir in about 1 tablespoon of sliced green onions and the heavy cream until smooth.

Plate the steak fried rice, molding it in a bowl if desired.

Drizzle the garlic butter sauce over the top and garnish with remaining green onions before serving.