Add 1 teaspoon olive oil and cook the eggs in an omelet form. Then place the eggs on a plate. When the eggs have cooled enough to touch, roll the omelet and cut crosswise into thin slices.
In the same skillet or wok, heat 1 teaspoon of olive oil and cook the beef and then add the vegetable. Cook 4 to 5 minutes. Stirring occasionally. Remove from skillet and set aside.
Combine the beef and cornstarch in medium bowl. Heat the remaining teaspoon olive oil in the same skillet; add the beef and cook for 2 minutes. Add the water, Teriyaki sauce, sesame oil, and simmer for 2 minutes or until the sauce has thicken.
Stir in omelet, reserved vegetables, cilantro, and green onions into the skillet. Cook or stir fry for 1 minute. Serve over rice.
Use soy sauce if you want to keep this dish more authentic. However, be mindful of the amount of salt/sodium that's added.This recipe is inspired by the cookbook, Chinese Cooking & More.***calories are estimated per serving***