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Combine the coconut aminos, sesame oil, rice vinegar, ginger, ½ tsp salt & ½ tsp pepper in a bowl and whisk to combine.
Add cubed steak to a bowl. Pour half the sauce over the steak and toss to combine. Set the remaining sauce aside. Let the steak marinate for 10 minutes (up to overnight).
Set all of your remaining ingredients next to the stove. Add 1 tbsp avocado oil to a large skillet or wok and heat over medium high heat until VERY hot.
Add the steak to the hot pan (trying to leave any marinade behind in the bowl) and cook for 2-4 minutes, or until steak is cooked to desired doneness. Remove and set aside.
Add remaining tbsp avocado oil to the wok. Add the onion and garlic and cook for 1-2 minutes. Add in the mixed veggies (from frozen) and saute for 1-2 more minutes.
Add in the rice plus the remaining sauce that you set aside earlier. Stir for 1-2 minutes, then add in the cooked steak and toss to combine.
Push the rice aside to make space in the middle of the wok and crack the eggs into it. Use your spatula to break up the eggs and slightly scramble them. Toss the eggs with the rice until the eggs are cooked through.
Add an additional ½ tsp salt + pepper to taste and toss everything together. Remove the rice from heat and add diced green onions to garnish. Add more coconut aminos on top, if desired. Enjoy!