Just added it to a different comment, but here it is again!

I started with a base sauce of 3 tbps gochujang, 1 tbsp soy sauce, 1 tbsp rice wine, and 1 tsp gochugaru (Korean chili powder).

I sliced 1/4 green cabbage, 4 bell peppers, and a few carrots into slivers, then stir-fried them till soft. Halfway through I added about a quarter of the gochujang mixture.

While the veggies were cooking, I sliced a steak into thin strips and loosely coated them in cornstarch. After the veggies were soft, I removed them to a separate dish and used the same pan to dry the beef in batches. When all the beef was done, I deglazed the pan with about a cup of orange and lemon juice (I juiced one each) and added the rest of the gochujang mix and a bunch of sesame seeds. Once that boiled down into a thick glaze, I tossed the beef back in, then moved it to the side of the pan and put the veggies back in to get a bit of that mix as well as reheat them.

Once it was served, I sprinkled shichimi togarashi (it's a Japanese citrus chili powder) on top.