Korean BBQ Steak Fried Rice

Ingredients (raw weights)

• 1300 g beef top sirloin steak, lean, raw
• 9 g salt, dry
• 12 g garlic powder, dry
• 7.2 g onion powder, dry
• 5.8 g black pepper, dry
• 12 g baking soda, dry
• 100 g gochujang paste, as sold
• 30 g sesame seeds, dry
• 40 g honey, as sold
• 20 g soy sauce, reduced sodium, as sold
• 20 g soy sauce, reduced sodium, as sold
• 300 g yogurt, plain, low fat, as sold
• 90 g mayonnaise, light, as sold
• 100 g ketchup, no sugar added, as sold
• 20 g gochujang paste, as sold
• 2.3 g paprika, dry
• 4.7 g garlic powder, dry
• 15 g honey, as sold
• 12 g evaporated milk, fat free, canned
• 100 g onion, raw
• 150 g green onion/scallion, raw
• 150 g sweet corn, canned, drained
• 180 g carrot, raw
• 30 g sesame seeds, dry
• 6.2 g garlic powder, dry
• 350 g white rice, cooked
• 20 g soy sauce, reduced sodium, as sold
• 20 g soy sauce, reduced sodium, as sold
• 25 g butter, light, as sold
• Kimchi, chopped – no amount given (not in macros)

Steps

1. Slice topside beef steaks into cubes. Add seasonings, baking soda (key for tenderizing), gochujang, sesame seeds, honey, and light & dark soy sauce. Mix well and marinate.
2. In a bowl, combine all yum yum sauce ingredients until smooth and creamy. Store in a bottle for the week.
3. Spread the marinated steak and sliced red onion on a lined sheet pan. Mix together, spread evenly, spray with cooking oil, and bake at 200C / 400F for 15 minutes. Broil for an extra 5 minutes until crispy and caramelized.
4. Remove the steak, leaving the juices on the tray. Add the vegetables, toss in the juices, spread flat, and roast at 190C / 390F for 15 minutes until tender.
5. While the tray is still hot, add garlic powder, cooked white rice (preferably leftover), green onion, soy sauce, and light butter. Mix gently until fluffy and well combined.
6. Serve with Korean BBQ steak and yum yum sauce. Enjoy!