1. 1. Prepare the Steak and Marinade: Pat steak dry, cut against the grain into ½-inch strips or bite-sized cubes. In a medium bowl, whisk soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and black pepper. Add steak, coat well, cover, and refrigerate for at least 30 minutes (up to 4 hours).

2. 2. Preheat Oven and Prep Vegetables: Preheat oven to 400°F (200°C). Line two large baking sheets with parchment. Dice sweet potatoes into 1-inch cubes, chop bell peppers, cut red onion into wedges, break broccoli into florets.

3. 3. Roast the Vegetables: Spread sweet potatoes, bell peppers, and red onion on one baking sheet; drizzle with 1 tbsp olive oil, salt, and pepper, and toss. Spread broccoli on the second sheet; drizzle with remaining 1 tbsp olive oil, salt, and pepper, and toss. Roast for 15 minutes.

4. 4. Cook the Grain: While vegetables roast, prepare quinoa or brown rice according to package directions. For quinoa: combine 1 cup quinoa with 2 cups water, bring to boil, reduce heat, cover, simmer 15 minutes, fluff.

5. 5. Cook the Steak: After vegetables have roasted 15 minutes, remove from oven. Heat a large skillet over medium-high heat, add a drizzle of olive oil. Remove steak from marinade (discard excess), sear in a single layer for 2-3 minutes per side for medium-rare (or longer). Work in batches if needed. Remove steak and set aside.

6. 6. Finish Roasting Vegetables: Return both baking sheets to oven and roast another 10-15 minutes until tender-crisp and caramelized.

7. 7. Assemble the Bowls: Cool all components slightly. Divide cooked grain among 4 meal prep containers. Distribute roasted vegetables evenly. Top each with steak.

8. 8. Garnish and Store: Garnish with green onions and sesame seeds if desired. Secure lids and refrigerate.