Now, let’s dive into the cooking process.

Start by marinating your steak. In a large bowl, mix honey, Worcestershire glaze, tamari, rice vinegar, chopped garlic, crushed red pepper flakes, grated ginger, and sesame oil. Place the steak in the marinade and let it sit for at least 30 minutes.

While the steak marinates, heat butter and sesame oil in a large pan over medium heat. Once hot, add the diced onion and sauté until softened.

This should take around 3-4 minutes. Next, add the minced garlic and ginger paste. Cook for an additional minute, allowing the flavors to mingle.

Stir in the cold Basmati rice, breaking up any clumps. Pour in the soy sauce and mix well, ensuring the rice is evenly coated. Cook for about 5-7 minutes until everything is heated through.

Next, add the thawed frozen mixed vegetables. Stir them into the rice, allowing them to warm up. In a separate bowl, lightly beat the eggs.

Push the rice mix to the side, pour in the eggs, and let them cook for a minute before scrambling them together with the fried rice. Finally, stir in the toasted sesame seeds and chopped scallions before removing from heat.

Preheat your grill to a high temperature. Once hot, place the marinated steak on the grill. Cook for about 4-6 minutes on each side for medium-rare. Adjust cooking time based on personal preference. Remove and let it rest for 5 minutes before slicing.

While the steak rests, prepare the yum yum sauce. In a bowl, mix ketchup, mayonnaise, smoked paprika, rice vinegar, and Sriracha. Adjust the salt as necessary.