Place sliced beef in a large gallon-sized zip-top bag. Add the remaining ingredients for the marinade to the carafe of a blender and blend on high until smooth. Pour the marinade over the beef and marinate in the fridge for at least 1 hour, up to 8 hours.

In a small bowl, whisk together the soy sauce, oyster sauce, and teaspoon of grated ginger. Set aside.

Heat a wok over medium-high heat and add neutral oil. Once the oil is hot and shimmering, add shallot. Cook for 4-5 minutes, stirring occasionally, until shallots are golden brown (take care to not burn them!) Using a slotted spoon or fork, transfer to a paper towel-lined plate and set aside.

Increase wok to high heat (the oil from the fried shallots should still be in the pan). Remove beef from marinade, shaking off any excess, and add to the wok in a single layer. Cook for 2 minutes on one side until golden brown, then flip. Add carrots and garlic to the pan and stir to combine. Cook for another 2-3 minutes, stirring often so the garlic doesn't burn, until the carrots are softened.

One the carrots are softened, add the rice and stir so the grains are coated with oil. Lower heat to medium and push the rice mixture to one side of wok. Pour the lightly beaten eggs onto the other side of wok and cook for 2-3 minutes until the eggs are cooked through. Using a wooden spoon, break up the egg into pieces, then stir all the ingredients so that the egg is incorporated into the rice. Add kimchi and soy sauce mixture to the pan and cook, stirring constantly, until all the sauce has been absorbed. Add green onion tops, season to taste with salt and pepper.

Serve topped with the crispy shallots and sprinkled with cilantro, if desired.