Prepare the sauce: In a medium bowl, combine the beef broth, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, minced garlic, and cornstarch. Whisk everything together until the cornstarch has completely dissolved and the sauce is smooth. Set aside.

Cook the ground beef: Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the ground beef and cook for about 5 to 7 minutes, breaking it into small pieces with a spatula until browned and no longer pink.

Add the frozen peas: Add 1 cup of frozen peas directly into the skillet with the ground beef. Stir everything together and cook for about 1 minute. There's no need to thaw the peas beforehand!

Pour in the sauce: Give the prepared sauce another quick stir to redistribute the cornstarch, then pour it into the skillet. Mix everything together and bring to a gentle simmer. Cook for about 2 to 3 minutes, stirring occasionally, until the sauce thickens into a rich, glossy gravy and the peas are heated through.

Cook the eggs: For poached eggs, use a spoon to create small wells in the beef and pea mixture. Carefully crack an egg into each well, cover the skillet with a lid, and gently simmer until the egg whites are fully set and the yolks reach your preferred doneness. Alternatively, fry the eggs separately in a lightly oiled skillet and serve them on top.

Serve and enjoy: Spoon the savory ground beef and peas over warm steamed white rice. Top with your cooked eggs, chopped green onions, roasted sesame seeds, and an optional drizzle of sesame oil. Serve immediately and enjoy!