Garlic Fried Rice with Glazed Steak Bites

In a medium bowl, combine the cubed tenderloin steak with salt, black pepper, paprika, neutral oil, and baking soda. Mix well to coat and set aside.

In a small bowl, whisk the eggs with a pinch of salt and pepper. Set aside.

In another small bowl, prepare the sauce by whisking together soy sauce, beef broth, sesame oil, rice vinegar, brown sugar, cornstarch, and a pinch of black pepper. Set aside.

Heat a wok or large skillet over high heat. Add 1 tablespoon of butter and melt. Add the minced garlic and cook until fragrant and golden brown.

Add the day-old rice to the wok, breaking up any clumps. Stir-fry with 1 tablespoon of soy sauce, gochujang, and salt and pepper to taste.

Push the rice to the sides of the wok to create a well in the center. Add the remaining butter, then pour in the whisked eggs. Scramble the eggs until just cooked, then mix them into the rice.

Remove the garlic fried rice from the wok and divide into serving bowls.

Return the same wok to high heat. Add 1 tablespoon of vegetable oil, then add the marinated steak in a single layer.

Sear the steak on all sides until browned. Pour the prepared sauce over the steak and cook, stirring constantly, until the sauce thickens and glazes the steak bites.

Top the garlic fried rice with the glazed steak bites. Garnish with chopped green onions and a drizzle of sriracha, if desired. Enjoy immediately.