In a mixing bowl, combine the thinly sliced flank steak with soy sauce, oyster sauce, and sesame oil. Mix well to coat the beef evenly and set aside to marinate for at least 15 minutes.

Heat a large skillet or wok over medium-high heat and add the marinated steak, spreading it evenly in the pan. Stir-fry for about 3-4 minutes until the steak is browned and cooked through.

In the same skillet, pour in the beaten eggs and scramble them for about 2-3 minutes until fully cooked and set.

If your skillet needs it, add a splash of vegetable oil. Add the minced garlic and ginger, sautéing them for about 30 seconds until fragrant.

Next, add the frozen peas and carrots along with the chopped red bell pepper to the skillet. Stir-fry for about 2-3 minutes.

Incorporate the cooked rice into the skillet, breaking up any clumps with a spatula. Add the previously cooked steak and scrambled eggs.

Finally, remove the skillet from heat and garnish the dish with sliced green onions and a sprinkle of sesame seeds.