RECIPE: This is a slope there's no coming back from

If you’ve never heard of slippery eggs, we feel sorry for you. Good news is, it’s not too late to learn a homestyle dish that’s been passed down for generations. Follow these quick and easy steps, and you’ll see why it’s in our weekly rotation.Ingredients:½ sliced flank steak1 ½ tablespoon soy sauce1 tablespoon oyster sauce½ teaspoon sugar⅛ teaspoon white pepper2 tablespoons of water2 teaspoons of cornstarch1 teaspoon of cooking oil3 eggs¼ teaspoon of salt¼ teaspoon of cooking wine⅛ teaspoon of white pepper3 tablespoons of diced scallions⅛ tablespoon of minced garlic⅛ cup of cooked peas1 cup chicken broth1 tablespoon of cornstarch liquid (1 tablespoon cornstarch + 1 tablespoon water, mix well)Preparation:Step 1:Add steak to medium sized mixing bowl.Add, soy sauce, oyster sauce, sugar, white pepper, water, and cornstarch. Mix well.Add 1 teaspoon of cooking oil. Mix well.Step 2:Add 3 eggs into medium sized mixing bowl.Add salt, cooking wine, white pepper, scallions.Step 3:Heat oil in frying pan under medium-high heat, add minced garlic.Add beef and cook to medium, remove.Add cooked peas into frying pan, Add chicken broth, cook for 2 minutes.Return beef to frying pan.Add egg mixture and immediately lower heat to simmer.Stir lightly until creamy. Serve over rice and enjoy. Nom Nom!