Beef Fried Rice

Pound and slice the steak against the grain into thin strips, dice the onion, mince the garlic, and slice the scallion

Whisk the soy sauce, beef broth, honey, ginger, and hot sauce in a bowl, then toss 2 tablespoons with the steak to marinate briefly

Melt butter in a large skillet over medium-high heat, scramble the egg until fluffy and set aside, then add peanut oil and sear the steak for 3-4 minutes

Remove the steak, deglaze with white wine and reduce by half, then soften the onion and garlic for 2-3 minutes

Add the pea-and-carrot for 1 minute, then the rice and remaining sauce, tossing for 3 minutes until crispy

Return the steak, egg, and scallion to the skillet, toss until heated through, and serve