Wok-tossed rice with marinated beef, peas, and carrots.
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In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, and pepper to create the marinade.
Toss the sliced beef in the marinade and let it sit for at least 15 minutes.
Heat one tablespoon of vegetable oil in a large wok or skillet over high heat.
Add the marinated beef to the wok and stir-fry until browned and caramelized, then remove the beef and set aside.
Wipe the wok, add the remaining oil, and sauté the peas and carrots for 2 minutes.
Add the cold rice to the wok, breaking up any clumps with a spatula, and fry until the grains are coated and hot.
Return the beef and any juices back to the wok, tossing everything together with the green onions.
Garnish with sesame seeds and serve immediately while steaming hot.
