Tender sliced beef stir-fried with cracked black pepper and dark soy sauce.
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Marinate the sliced beef with cornstarch, 1 teaspoon of oil, and 1 teaspoon of light soy sauce for 15 minutes.
Heat 1 tablespoon of oil in a wok over high heat until smoking; sear the beef quickly until browned but not fully cooked, then remove and set aside.
Wipe the wok, add another tablespoon of oil, and scramble the eggs until just set; remove and set aside.
Add the remaining oil to the wok and sauté the garlic, ginger, and half of the cracked black pepper until fragrant.
Add the cold rice to the wok, breaking up any large clumps with a spatula, and stir-fry for 3 minutes until the grains are toasted.
Pour in the dark soy sauce, remaining light soy sauce, and oyster sauce, tossing the rice until it is evenly colored deep brown.
Return the beef, eggs, and the rest of the black pepper to the wok, tossing everything together for 2 minutes on high heat.
Garnish with green onions and serve immediately while the 'wok hei' aroma is strongest.
