Step 1: Marinate the Steak

1. Start by slicing your NY strip steak into thin, bite-sized pieces. You want them small enough to cook quickly but still thick enough to stay juicy.
2. In a bowl, mix together the coconut aminos, minced garlic, ginger powder, and fish sauce. Add the sliced steak and toss to coat. Let this marinate while you prep everything else—at least 15 minutes, or longer if you have time. The flavors soak in fast, but more marinating time never hurts!

Step 2: Make the fried rice

1. Heat a griddle or use two pans separately on HIGH for 4 minutes. You want it really hot. That intense heat helps develop that irresistible crisp on the rice.
2. Add the sesame oil, rice, onion, garlic and eggs and cook for 3-5 minutes, tossing and mixing with your spatula the whole time. This step gets everything started and gives the eggs a chance to scramble into those tiny, tasty bits.
3. Next, stir in the frozen vegetables and distribute them evenly throughout the rice.
4. Now, mix in the coconut aminos (or soy sauce), oil, ginger powder, and sesame seeds.
5. Keep stirring occasionally and let it all cook for 5 more minutes. You’re aiming for a slightly crispy, golden-brown crust on the rice—don’t be afraid to let it sit and sizzle for a bit before stirring again.

Step 3: Cook the steak with the rice

1. Heat your oil in a cast iron skillet or large griddle over high heat.
2. Once the oil is shimmering, add the marinated steak in a single layer. Don’t crowd the pan—cook in batches if needed.
3. Sear each side for 2-3 minutes or until nicely browned and cooked to your liking.
4. Remove from heat and let it rest for a couple minutes before serving.

Step 4: Make the yum yum sauce

1. In a small bowl, whisk together mayonnaise and ketchup until smooth. For a spicy twist, stir in a little sriracha. That’s it!
2. Assemble your plate and enjoy!