Korean Steak Fried Rice

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.