Slice the beef: Look at the cut to see the direction of the muscle fibers. Place your knife perpendicularly to the fibers and cut the beef into thin slices.

Slice the tomatoes: Slice off the stem of the tomatoes. Cut the tomatoes into thin, round slices.

Slice the cucumbers: Slice the cucumbers crosswise into thin, round slices.

Slice the scallions: Bunch the scallions together and cut them into thin slices.

Mince the garlic: Trim the root of the cloves and mash them with your knife. Peel away the skin and mince the garlic cloves.

Cook the rice: You can cook rice in a pot, a rice cooker, an Instant Pot, or the microwave.

Marinate the beef: Season the beef with 1 tbsp garlic, 1/2 tsp brown sugar, 1/2 tsp pepper, 2 1/2 tbsp reduced-sodium soy sauce, 1/2 tbsp oyster sauce, 1 fl oz pineapple juice, and 1/2 tbsp lime juice. Rub the seasoning blend thoroughly on the 12 oz beef flank steak.

Fry the eggs: Fry 4 sunny-side up eggs separately with 2 tbsp canola oil for 12 minutes (1/2 tbsp canola oil and 3 minutes for each egg).

Caramelize the garlic: Place another pan on high heat until hot. Add 1 tbsp canola oil and 1 tbsp garlic. Stir for 30 seconds.

Cook the beef: Add the marinated beef and stir for 2 minutes.

Stir in the rice: Remove the beef and leave half of the sauce in the pan. Add 3 cups of cooked rice and mix for 5 minutes.

Plate, garnish and serve: Divide the beef, rice, eggs, 6 oz tomatoes, and 6 oz cucumbers into 4 servings. Sprinkle 1/4 cup scallions on top. Enjoy.