Before you start cooking, take a few moments to gather and prep all your ingredients. You’ll want to wash, chop, and measure everything. This will make it so much easier when you’re in the middle of cooking.

Heat a large skillet over medium-high heat and drizzle in the olive oil. Once the pan is hot, season your steak with salt, pepper, garlic powder, and onion powder. Add the steak to the skillet, cooking it for about 4-5 minutes on each side until it’s perfectly seared and cooked to your preferred doneness. Once finished, set it on a plate to rest before slicing.

Using the same skillet, add the shiitake mushrooms, red onions, asparagus, carrots, bok choy, and snap peas. Sauté the veggies for about 5 minutes, stirring occasionally to ensure even cooking. Sprinkle the dish with a pinch of salt and pepper, along with a dash of chili flakes for added flavor.

While the vegetables are cooking, prepare the quinoa and sesame brown rice. Combine them in a saucepan with two cups of water and a pinch of salt. Bring the mixture to a boil, then lower the heat, cover, and simmer for about 15 minutes or until the grains are fully cooked.

Now comes the fun part! Start by dividing the quinoa and rice mixture equally between two bowls. Top each serving with the sautéed vegetables, followed by thinly sliced steak. Drizzle a bit of soy sauce over the steak and garnish everything with sesame seeds and freshly chopped green onions.