Steak Bowl with Creamy Mustard Sauce & Roasted Asparagus 

Ingredients:

For the Steak:

1 lb thinly sliced beef (flank steak, skirt steak, or ribeye)
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sesame seeds
For the Creamy Mustard Sauce:

1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
For the Asparagus:

1 pound asparagus, trimmed
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Bowl:

1 cup cooked brown rice
1/4 cup chopped green onions
Sesame seeds, for garnish
Instructions:

Prepare the Steak:
In a bowl, combine the thinly sliced beef with olive oil, paprika, garlic powder, salt, black pepper, and sesame seeds. Mix well to coat the beef evenly.
Cook the Asparagus:
Preheat your oven to 400°F (200°C). On a baking sheet, toss the trimmed asparagus with olive oil, salt, and black pepper. Spread them out in a single layer.
Roast in the preheated oven for about 12-15 minutes, or until tender and slightly crispy.
Cook the Steak:
In a skillet over medium-high heat, add the marinated beef. Cook for about 3-4 minutes, stirring frequently, until the beef is cooked to your desired doneness.
Make the Creamy Mustard Sauce:
In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, lemon juice, garlic powder, and red pepper flakes until smooth. Adjust seasoning to taste.
Assemble the Bowl:
In serving bowls, layer the cooked brown rice, topped with the cooked steak and roasted asparagus. Drizzle with the creamy mustard sauce and sprinkle with chopped green onions and additional sesame seeds for garnish.