Korean Steak Fried Rice is a savory one-dish meal featuring cubed New York strip steak marinated in gochujang and soy sauce, tossed with fried rice, eggs, and vegetables, then finished with homemade yum yum sauce for a restaurant-quality dish that reheats beautifully.
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In a measuring cup or bowl, whisk together dark soy sauce, sesame oil, rice vinegar, gochujang, and honey to create the marinade.
Pour the marinade over the cubed steak in a large bowl and mix thoroughly to coat. Let it marinate while you prepare other ingredients.
In a separate small bowl, whisk together all ingredients for the yum yum sauce: mayonnaise, ketchup, sugar, garlic powder, paprika, and water. Set aside.
Heat cooking oil in a large skillet over medium-high heat.
Add the marinated steak bites to the hot pan in a single layer. Cook for 2-3 minutes per side until seared and cooked through. Remove from the pan and set aside.
Pour the remaining marinade from the steak bowl into the same pan. Bring to a simmer and let it reduce until it thickens into a sauce. Pour the sauce into a bowl and set aside.
Wipe the pan clean. Add the beaten eggs and scramble until just cooked. Remove from the pan and set aside.
Add a bit more oil to the pan if needed. Add the diced onions and minced garlic and sauté until fragrant and softened.
Add the day-old rice and frozen mixed vegetables to the pan. Stir-fry, breaking up any clumps of rice, until heated through.
Pour the reduced sauce over the rice and vegetables and toss everything to combine.
Return the scrambled eggs and cooked steak bites to the pan.
Give everything a final toss to combine all ingredients.
Serve immediately or portion into meal prep containers. Garnish with sliced green onions, sesame seeds, and a drizzle of the homemade yum yum sauce.
Store in an airtight container in the refrigerator for up to 4 days; reheat gently in a skillet with a splash of sesame oil to restore texture.
Yes. Ribeye, sirloin, or flank steak work well. Cube evenly and avoid thicker cuts that won't marinate quickly.
Day-old cooked rice works best to prevent mushiness. Cold rice separates better during frying than fresh, warm rice.
Replace steak with tofu, tempeh, or extra vegetables. Keep the soy sauce, gochujang, and sesame oil for authentic flavor.
Cut against the grain into bite-sized cubes and marinate for at least 30 minutes. High-heat searing seals in juices without overcooking.
Marinate steak up to 8 hours in advance. Cook and store components separately; combine and reheat gently before serving for best texture.
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