1. Marinate the steak

• Combine soy sauce, sesame oil, vinegar, garlic, ginger, and pepper in a bowl.

• Add the sliced steak and coat evenly.

• Let it marinate for at least 15 minutes or refrigerate for up to 2 hours.

2. Prepare the sauce

• Mix mayonnaise, ketchup, garlic powder, vinegar, paprika, sugar, and water in a small bowl.

• Stir well until smooth and creamy.

• Chill in the refrigerator until ready to serve.

3. Cook the rice

• Cook jasmine or medium-grain rice according to package instructions.

• Once cooked, stir in butter and green onions.

• Fluff gently and set aside.

4. Sauté the vegetables

• Heat oil in a large skillet or wok over medium-high heat.

• Add onion and carrots first; stir-fry for 2-3 minutes.

• Add zucchini, bell peppers, and mushrooms.

• Stir-fry for another 3-4 minutes until slightly charred but still crisp.

• Drizzle with soy sauce and toss to combine. Remove from heat.

5. Sear the steak

• Heat a separate skillet or grill pan over high heat.

• Add marinated steak slices in batches, allowing each side to sear for 1-2 minutes.

• Cook until browned and slightly caramelized but still tender.

• Remove from heat and set aside.

6. Assemble the bowls

• Start with a base of warm rice in each bowl.

• Add sautéed vegetables and top with seared steak slices.

• Drizzle creamy sauce generously over the top.

• Garnish with extra green onions or sesame seeds if desired.