In a large bowl, combine the meat, olive oil, spices and a large pinch of salt and pepper. Toss with your hands until evenly combined. Place on a baking sheet and broil on high until browned on both sides, about 5 minutes per side. You can also grill the steak on a stovetop grill pan or outdoor grill if you prefer. Transfer to a cutting board and allow to rest before dicing.

Place a large wok or large nonstick skillet over medium-high heat. Once hot, drizzle in 1 tablespoon of sesame oil and add the onion and garlic. Cook, stirring often, until the onions are translucent, about 3 to 4 minutes. Add the diced steak and give it a stir. Push everything to one side of the wok or skillet. Drizzle in the remaining tablespoon of sesame oil and add the eggs. Cook, stirring often, until the eggs have just cooked through and have set. Add the rice, soy sauce and sriracha, stirring until evenly combined. Stir in the peas, scallions and cilantro. Give it a taste and adjust seasoning if necessary, adding more soy sauce, sriracha or sesame oil if needed. Cook for about a minute or two longer to warm up the peas. Remove from the heat and garnish with radish, more cilantro and cotija cheese. Serve with lime wedges and enjoy!