Start by cooking your ribeye or sirloin steak just the way you like it-grilled, pan-seared, or even air-fried. Let it rest for a few minutes so those juices stay in, then slice it into thin strips.

In a bowl, whisk together chicken stock, Shaoxing wine, sesame oil, soy sauces, and oyster sauce. Then mix in the brown sugar, white pepper, garlic, and ginger. Give it a taste! If you want it sweeter or saltier, adjust it now.

Follow the package directions for your brown rice + quinoa blend. Once cooked, fluff it with a fork and set it aside. Keep it warm!

Wash and chop all your veggies: bok choy, carrots, snap peas, mushrooms, bell pepper, and red onion. Mince your garlic if you haven’t already. These veggies bring serious texture and a rainbow of colors to your bowl-it’s half the fun!

In your hot skillet or wok, heat 1-2 tablespoons of oil over medium-high heat. Toss in the garlic and red onions and sauté for 30 seconds until fragrant. Add the remaining veggies and stir-fry for another 2-3 minutes until they’re tender-crisp.

Now add your cooked brown rice and quinoa to the skillet. Give it a gentle toss to combine everything. Pour in 2-3 tablespoons of your prepared stir-fry sauce and let it simmer for a minute or two-just enough to coat everything beautifully.

Time to bring in the star! Add your sliced steak back to the skillet and gently toss to coat it in that flavorful sauce. Let it heat through, just a minute or so.

Scoop the rice, veggies, and steak mixture into serving bowls. Top each with a generous sprinkle of sesame seeds and chopped green onions.