Categories: Meals

Ingredients

• 1/4 cup oyster sauce, plus more for topping
• 2 tsp toasted sesame oil
• 1 1/4 lbs. boneless sirloin steak
• Kosher salt and black pepper
• 2 tbsp. vegetable oil
• 10 oz. bag frozen brown rice
• 8 oz. bag frozen quinoa
• 1/2 small head Savoy cabbage, chopped
• 1 large stalk broccoli, cut into florets
• 4 scallions, chopped
• 2 tbsp. finely chopped peeled fresh ginger
• 6 garlic cloves, finely chopped

Directions

1. Preheat the broiler with a baking sheet under the heat source. Combine 2 tbsp. oyster sauce and 1 tsp sesame oil in a small bowl; brush on both sides of the steak and season lightly with salt and pepper. Add the steak to the hot baking sheet and broil until browned around the edges and cooked through, 5-7 minutes. Transfer to a cutting board and let rest 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 cook, stirring occasionally, until the grains are thawed and no liquid remains, about 8 minutes.

3. Push the grains to one side of the skillet and add the cabbage and broccoli to the other side; season with 1/2 tsp salt. Cover and cook, stirring once or twice, until the vegetables are crisp-tender and charred in spots, 4-5 minutes. Add the scallions, ginger and garlic; stir the vegetables into the grains and cook until the scallions are softened, about 2 minutes. Stir in the remaining 2 tbsp. oyster sauce and 1 tsp sesame oil.

4. Thinly slice the steak against the grain. Divide the grain mixture among bowls. Top with the steak; drizzle with more oyster sauce.

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