Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Melt 1 TBSP butter in a small pot over medium-high heat. Add sesame seeds; cook, stirring, until golden brown, 1-2 minutes. Transfer to a medium bowl. Add a drizzle of oil and scallion whites to same pot; cook, stirring, 30 seconds. Stir in rice and 1¼ cups water (2¼ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Trim, peel, and cut onion into a large dice.

In a small bowl, combine mayonnaise, 1 tsp Fry Seasoning (you’ll use the rest later), 1 tsp ketchup, ½ tsp sugar, and Sriracha to taste. (For 4 servings, use 2 tsp Fry Seasoning, 2 tsp ketchup, and 1 tsp sugar.) Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini and onion; season with salt and pepper. Cook, stirring occasionally, until veggies are tender and lightly charred, 7-9 minutes. Transfer to bowl with toasted sesame seeds; toss to combine.

Pat diced steak dry with paper towels. Heat a drizzle of oil in pan used for veggies over high heat. Add steak, remaining Fry Seasoning, salt, and pepper. Cook, stirring occasionally, until browned and cooked to desired doneness, 2-3 minutes. Stir in ponzu, then turn off heat.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Divide between shallow bowls. Top with steak and veggies. Drizzle with spicy special sauce. Garnish with scallion greens.