Ingredients
- 1.5 lbs lean beef strips
- 1 cup dry quinoa
- 3 cups broccoli florets
- 1.5 cups julienned carrots
- 2 cups snap peas, trimmed
- 1/4 cup soy sauce
- 1 tablespoon minced ginger
- 3 cloves garlic, minced
- 1 tablespoon sesame oil (plus 1 teaspoon for finishing)
Asian Beef and Vegetable Stir-Fry with Quinoa
A quick stir-fry with lean beef, colorful vegetables, and quinoa.
6
15 minprep time
10 mincook time
Instructions
- Rinse quinoa (1 cup dry) under cold water. Cook according to package instructions (typically combine with 2 cups water, bring to a boil, then simmer covered for 15 minutes). Fluff with a fork and set aside.
- Slice lean beef (1.5 lbs) into thin strips, about 1/4-inch thick.
- Chop broccoli into small florets (3 cups).
- Julienne carrots (1.5 cups) into thin matchsticks.
- Trim snap peas (2 cups) if needed.
- Mince ginger (1 tablespoon) and garlic (3 cloves).
- Heat sesame oil (1 tablespoon) in a large wok or skillet over high heat.
- Add beef strips (1.5 lbs) and stir-fry for 3-4 minutes until just browned. Remove beef and set aside.
- In the same pan, add broccoli (3 cups), carrots (1.5 cups), and snap peas (2 cups). Stir-fry for 4-5 minutes until vegetables are crisp-tender.
- Add minced ginger (1 tablespoon) and garlic (3 cloves). Stir-fry for 30 seconds until fragrant.
- Return beef to the pan. Pour in soy sauce (1/4 cup) and toss everything to combine. Cook for 1 more minute to heat through.
- Drizzle with remaining sesame oil (1 teaspoon) and serve immediately over cooked quinoa.