Directions:

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the steak slices and stir-fry for 2-3 minutes until browned. Remove and set aside.
In the same skillet, add shrimp and cook for 2-3 minutes until pink and fully cooked. Remove and set aside with the steak.
Add sesame oil to the skillet, followed by minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
Push the garlic and ginger to the side and pour in the beaten eggs. Scramble until fully cooked, then mix with the garlic and ginger.
Add peas and carrots, cooking for 2-3 minutes until heated through.
Stir in the cooked rice, breaking up any clumps. Add soy sauce and oyster sauce, stirring to evenly coat the rice.
Return the cooked steak and shrimp to the skillet, mixing everything together. Stir-fry for another 2-3 minutes to heat through.
Garnish with chopped green onions and sesame seeds. Serve hot.