Beef Fried Rice

Half an hour or so before you’re ready to cook, add the beef to a bowl and stir in the soy sauce, garlic pepper, red pepper flakes, and mirin. Cover and set aside. 
In a small bowl, whisk together the water, sesame oil, sugar, and umami seasoning. Set that aside as well.
Place a wok or large, deep saute pan over medium-high heat. Let it preheat for 2 minutes, then add about half of the vegetable oil. Swirl it around to coat the surface of the pan. 
Add half of the beef to the pan and spread it out into a single layer. Allow it to cook undisturbed for 2 minutes, then stir and toss it around until browned on all sides. Remove to a plate and set aside. Add the remaining vegetable oil to the pan, then cook the rest of the beef. 
Add the onion and bell pepper to the pan and saute for two minutes, then stir in the broccoli.  Next, pour the water mixture over the broccoli and stir. Toss the vegetables around, then leave them alone for a couple of minutes, letting the water mixture simmer and evaporate for 3-4 minutes. Stir and continue cooking, stirring frequently, until the onion is tender and starting to char. When the broccoli is tender remove everything from the pan and transfer it to the plate with the beef. 
Add the garlic butter, garlic cloves, and grated carrot. Stir together. When the butter begins to foam add the cooked rice, breaking it up as you go. Once the rice is worked in there, drizzle the soy sauce over the rice and gently toss everything together. Let the rice fry lightly for a few minutes, then taste and adjust with kosher salt if needed. 
Once the rice is browned and looks a bit dry, push it aside and add the remaining garlic butter to the bare space. Add the beaten eggs and scramble just until they’re starting to form curds, then gently begin to stir the rice and the eggs together. When the two are almost completely combined, stir the beef and vegetables back into the rice. 
Turn off the heat and gently toss in the bean sprouts and scallions. Serve hot. Dassit!