Cook the brown rice and red quinoa separately according to package instructions. Set aside. Preheat the grill or a skillet for cooking the steak.

In a bowl, combine 2 tablespoons of olive oil, 2 tablespoons of Aged Tamari Soy sauce, ½ teaspoon Roasted Garlic powder, and a pinch of Rainbow Peppercorns. Coat the grass-fed Angus beef steak thoroughly with this marinade. Let it sit for at least 15-20 minutes to absorb the flavors.

Wash all the vegetables thoroughly.

Cut the Baby Shanghai Bok choy into bite-sized pieces.

Peel and thinly slice the Purple Haze Carrots.

Trim the ends of the Sugar Snap peas.

Slice the Sweet Red onions and Shiitake mushrooms.

Trim the woody ends of the Baby Asparagus spears.

Cook the marinated steak on the preheated grill or skillet according to your preferred level of doneness. Once cooked, set it aside to rest for a few minutes before slicing.

In a large pan or wok, heat a tablespoon of olive oil over medium-high heat.

Add the Sweet Red onions, Shiitake mushrooms, Baby Asparagus, Sugar Snap peas, and Baby Shanghai Bok choy.

Stir-fry the vegetables until they are tender-crisp, usually about 4-5 minutes.

Season the stir-fried vegetables with Caramelized onion powder, Pink Himalayan salt, and additional Aged Tamari Soy sauce to taste.

In serving bowls, layer the cooked brown rice and red quinoa.

Arrange the stir-fried vegetables on top of the grains.

Slice the grilled steak and place it over the vegetables.

Sprinkle sesame seeds from Tahitian Vanilla pods over the assembled bowls.

Garnish with hand-sliced green onions harvested under the full moon.