Sizzling Beef and Scallions

Oh, how I'm missing having some daylight to take pictures of my food in. I just don't have anywhere great to take them inside and my pictures are certainly not doing the food justice. About the recipe though...this one was in my last issue of Rachael Ray and I LOVED this one. I haven't made anything Asian inspired for awhile and this deluxe fried rice hit the spot! Easy, light, and flavorful.

Ingredients:
* 8 ounces London broil, sliced into short, thin strips
* 2 tablespoons soy sauce
* 1/4 cup plus 2 tablespoons vegetable oil
* 10 scallions, green parts thinly sliced, white parts cut into 1-inch pieces
* 2/3 cup chopped red bell pepper (I had an orange one on hand)
* 1 tablespoon finely chopped fresh ginger
* 2/3 cup frozen peas, thawed (I used less)
* 3 large eggs, lightly beaten
* 1/2 teaspoon sugar
* 4 cups cooked white rice, chilled
(I added some garlic salt and crushed red pepper)

Directions:
1. In a medium bowl, toss the beef with 1 tablespoon soy sauce. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add the beef and cook, stirring, for 2 minutes; transfer to a bowl.
2. In the skillet, heat 1 tablespoon oil over medium-high heat. Add the scallion whites, bell pepper and ginger and cook, stirring, for 2 minutes; stir in the peas. Push the vegetables to one side of the skillet, add 1 tablespoon oil and pour in the eggs. Stir the eggs until they begin to set, then stir in the vegetables. Add the egg-vegetable mixture to the beef; stir in the sugar and the remaining 1 tablespoon soy sauce.
3. Heat the remaining 2 tablespoons oil in the skillet over medium-high heat. Add the rice, breaking up any clumps, then cook, without stirring, until heated through, 2 minutes. Stir in the beef mixture and scallion greens.