I start by cooking the brown rice and quinoa according to package instructions. Once cooked, I fluff them with a fork and keep them warm.

In a mixing bowl, I whisk together chicken stock, Shaoxing wine, sesame oil, tamari, dark soy sauce, and oyster sauce. Then I add brown sugar, minced garlic, ginger, and white pepper. I stir until the sugar dissolves and set it aside.

I heat a skillet over medium-high heat with a little oil. I season the steak lightly with salt and pepper, then sear it for about 3–5 minutes per side. After cooking, I let it rest for 5 minutes before slicing thinly against the grain.

While the steak rests, I wash and slice all the vegetables so everything is ready to go.

Using the same skillet, I add a bit more oil and sauté the garlic and red onion for about 30 seconds until fragrant. Then I add the remaining vegetables and stir-fry for 2–3 minutes until tender-crisp.

I add the cooked rice and quinoa to the skillet, pour in 2–3 tablespoons of the sauce, and gently toss everything together. I let it cook for 1–2 minutes so the flavors combine.

I add the sliced steak back into the pan and toss gently until it’s warmed through and coated with sauce.

I spoon everything into bowls and finish with sesame seeds and chopped green onions before serving.