Put the flank steak in a saucepan. Add the
salt, pepper and just enough water to cover the meat. Cover the saucepan
and bring to the boil. Simmer until the steak is tender. Remove the meat
and allow to cool before shredding into fibers. Return the shredded meat
into the saucepan, add scallions and sugar. Simmer for 10 minutes and
drain. Use a small bowl to mix the sesame oil and chili powder. Then add
to the stew. Drizzle with beaten eggs into the bubbling stew, stirring.
Serve hot with steamed white rice.