In a shallow dish, combine 3 tbs soy sauce, 2 tbs olive oil, 2 tsp minced garlic, 1 tsp brown sugar, 1 tsp kosher salt and 1 tsp black pepper. Place 1 lb steak in the marinade, turning to coat. Marinate at room temperature 20 minutes (or in fridge up to 2 hours).

Cook steak

Heat a heavy skillet or grill over medium-high heat until very hot. Pat steak dry, add 1 tbs butter to the pan and sear steak 3-5 minutes per side for medium-rare (depending on thickness), or cook to desired doneness. Use a meat thermometer: 130-135°F (54-57°C) for medium-rare, 140°F (60°C) for medium. Remove steak and rest on a cutting board for 5-10 minutes.

Finish and slice

Slice steak thinly against the grain. Sprinkle with 1 tbs chopped fresh parsley before serving.

Chicken

Marinate chicken

Whisk together 2 tbs soy sauce, 1 tbs honey, 1 tsp minced garlic, 1 tbs olive oil, 1 tsp lemon juice, 1 tsp salt and 1/2 tsp black pepper. Coat 2 boneless chicken breasts and let marinate 15-30 minutes.

Cook chicken

Heat a nonstick skillet over medium heat and add a little oil. Cook chicken breasts 5-7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then slice thinly or serve whole.

Fried Rice

Prep

Break up any clumps in 3 cups cold cooked rice with a fork. Thaw 1 cup frozen mixed vegetables. Beat 2 eggs lightly and slice 2 green onions.

Cook eggs and veggies

Heat a large skillet or wok over medium-high heat and add 1 tbs vegetable oil. Pour in the beaten eggs and scramble until just set. Remove eggs and set aside. Add remaining 1 tbs vegetable oil to the pan, add thawed vegetables and cook 1-2 minutes until warmed.

Stir-fry rice

Add the rice to the pan with vegetables and stir-fry 2-3 minutes, breaking up any remaining clumps. Return scrambled eggs to the pan. Add 2 tbs soy sauce, 1 tsp sesame oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss well until heated through. Stir in sliced green onions and remove from heat.

Soup (simple clear broth)

In a small pot bring 4 cups chicken or vegetable broth to a gentle simmer. Add 1 tsp thinly sliced ginger and simmer 3-4 minutes to infuse. Stir in 1 tsp soy sauce, 1 sliced scallion, 1/4 tsp salt and a pinch (1/8 tsp) white pepper. Simmer another 2 minutes, taste and adjust seasoning. Serve hot as a clear starter.

Salad

In a bowl combine 4 cups mixed salad greens, 8 halved cherry tomatoes and 1/2 sliced cucumber. Drizzle with 2 tsp olive oil and 1 tsp rice vinegar, season with 1/4 tsp salt and 1/8 tsp black pepper. Toss gently and serve immediately.

Plating and Timing

Reheat fried rice if needed and divide between plates. Place sliced steak and sliced chicken on each plate. Serve soup in small bowls and salad on the side. Total cook order suggestion: start soup and marinate proteins first, then prepare fried rice, cook steak and chicken (they can rest while rice finishes), toss salad last so it's freshest.