Whisk together: soy sauce, vinegar, Sherry, sugar, red pepper flakes, ginger and garlic.

Place sliced steak in a one gallon zippered bag, pour marinade over the top. Release all of the air from the bag, and seal. Massage the meat with your hands to get the marinade evenly distributed. Place in the refrigerator and leave for a few hours. If you are home and able, massage it and move the meat around in the marinade every couple of hours.

Heat a large skillet or wok (I use a large cast iron skillet) with 4 Tablespoons of Sesame oil. Spread the oil out in the pan. To test if it's hot enough, flick some water into the pan, if it sizzles, it's perfect!

Drain the marinade from the meat. Add meat to hot pan. Stir fry until meat is about half way cooked. Add in the onions and carrots and continue to cook. When it is almost done, push it to the side of the pan, add eggs and scramble them on the empty side of the pan. Mix it all together and add rice. Stir frying together. I did add a bit more Sesame oil at this time, and added a bit of soy sauce while I was cooking it. Add peas. Stir fry til they are hot. Top with scallions and serve!