Brown rice bowl with quinoa, broccoli and steak

Ingredients:

• 1/4 cup oyster sauce + extra for serving
• 2 tsp. dark sesame oil
• 0.6 kg boneless sirloin steak (approximately 2 cm thick)
• 2 tablespoons of vegetable oil
• 1 package (280 g) frozen brown rice (about 2 cups)
• 1 package (220 g) frozen quinoa (about 1 cup)
• Half a small head of Savoy cabbage, chopped
• 1 large head of broccoli, cut into florets
• 4 green onions, chopped
• 2 tbsp finely chopped peeled ginger root
• 6 cloves garlic, finely chopped

Preparation:

1. Preheat the oven to broil, placing a baking sheet under the broiler. In a small bowl, combine 2 tablespoons oyster sauce and 1 teaspoon sesame oil; brush the steak on both sides with the mixture and sprinkle lightly with salt and black pepper. Place the steak on the hot baking sheet and broil until golden brown around the edges and a thermometer inserted into the side of the steak reads 125°F (49°C), 5 to 7 minutes. Transfer the steak to a cutting board and let rest for 10 minutes.
2. Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the frozen rice and quinoa and 1/4 cup water. Cover and simmer, stirring occasionally, until the rice and quinoa have thawed and the liquid has been absorbed, about 8 minutes.
3. Move the rice and quinoa to one side of the pan and add the kale and broccoli to the other side; season with 1/2 teaspoon salt. Cover and cook, stirring once or twice, until the vegetables are crisp-tender and browned, 4 to 5 minutes. Add the green onions, ginger, and garlic; toss the vegetables with the rice and quinoa and cook until the green onions have softened, about 2 minutes. Stir in the remaining 2 tablespoons oyster sauce and 1 teaspoon sesame oil.
4. Slice the steak thinly across the grain. Divide the quinoa rice among bowls. Top with steak slices and drizzle with oyster sauce.