Korean-Style Lean Beef Bowl with Quinoa and Sesame Broccoli

Slice 1 lb of raw flank steak against the grain into thin, bite-sized strips. In a medium bowl, whisk together 4 tbsp low-sodium soy sauce, 3 tsp sesame oil, 4 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tbsp honey, and 1 tbsp rice vinegar to create the marinade.

Add the sliced flank steak to the marinade, toss thoroughly to coat, and let it marinate at room temperature for 10 minutes while preparing the vegetables.

Wash and cut the broccoli into 3 cups of bite-sized florets. Thinly slice 3 stalks of green onions, separating the white and green parts.

Heat a large non-stick skillet or wok over medium-high heat. Add 3 cups of broccoli florets and 2 tbsp of water. Cover and steam for 3 minutes until tender-crisp and vibrant green. Remove the cover, let any remaining water evaporate, then drizzle with the remaining 1 tsp of sesame oil. Toss the broccoli for 30 seconds, season with a pinch of salt, and transfer to a plate.

Wipe the skillet dry and return it to high heat with 1 tbsp of neutral cooking oil. Remove the flank steak from the marinade, reserving the liquid. Add the steak to the hot skillet in a single layer. Sear without moving for 2 minutes to develop a deep brown crust, then stir-fry for an additional 1 minute until just cooked through. Transfer the steak to a clean plate.

Pour the reserved marinade into the hot skillet and bring to a simmer over medium heat. Cook for 2 minutes until the sauce reduces slightly and turns glossy. Return the cooked flank steak to the skillet and toss to coat it evenly in the glaze, then remove from heat.

Reheat 2.5 cups of leftover quinoa (reserved from Day 1) in a small saucepan with 1 tbsp of water over medium-low heat for 3 minutes, stirring occasionally until warmed through.

To assemble, divide the warmed leftover quinoa between two bowls. Top each bowl with equal portions of the glazed Korean flank steak and the sesame broccoli. Garnish with the sliced green onions and 1 tbsp toasted sesame seeds before serving.