In a mixing bowl, combine the thinly sliced flank steak with soy sauce, oyster sauce, and sesame oil. Mix well and let it marinate for at least 15 minutes.

Preheat a large skillet or wok over medium-high heat.

Add the marinated steak to the hot skillet and stir-fry for about 3-4 minutes, then remove and set aside.

In the same skillet, pour in the beaten eggs and cook undisturbed for 1-2 minutes. Remove and set aside.

Add vegetable oil if needed, then sauté the minced garlic and ginger for about 30 seconds until fragrant.

Add the frozen peas and carrots along with the chopped red bell pepper, and stir-fry for 2-3 minutes.

Introduce the cooked rice, breaking up clumps, and add the cooked steak and scrambled eggs. Stir everything together for another 2-3 minutes.

Season with salt and pepper to taste, garnish, and serve hot.