Beef Fried Rice

Rinse and pat meat dry with a paper towel. In a medium bowl, season meat with 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon sugar. Toss with cornstarch until well-coated. Set aside. In a large skillet or wok over medium-high heat add 1 teaspoon vegetable oil and beaten eggs. Scramble using a rubber spatula. Transfer to side dish. Turn heat on high; add drizzle of oil and fry meat until crispy. Cook meat in 2 batches; transfer to a side dish. In same skillet over medium-low heat add 2 tablespoons vegetable oil, garlic, ginger, and onions. Cook for 2 to 3 minutes. Add peas and 2 tablespoons water, cook until peas are tender. Add cooked rice and break up using spatula. Cook for 2 to 3 minutes. Stir in soy sauce, white vinegar, 1 teaspoon black pepper, remaining sugar, and sesame oil. Add back meat and eggs; toss together and serve immediately.