Name: Cumin-Braised Beef Strips with Cherry Tomato Ragù over Lemon-Herb Quinoa and Roasted Beet & Chicory
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean–Middle Eastern fusion
Ingredients: 720 g beef sirloin or flank, thinly sliced against the grain; 240 g dry quinoa (rinse before cooking); 4 tsp (≈8 g) cumin seeds, lightly toasted and crushed; 2 medium (≈60 g) shallot, finely chopped; 4 cloves (≈12 g) garlic, minced; 480 g cherry tomatoes (fresh or canned); 200 ml red wine (or beef stock); 320 g roasted beetroot, quartered; 160 g chicory or radicchio, rough-chopped; 2 lemons lemon (zest + juice); 4 tbsp (≈15 g) fresh parsley and mint, chopped (combine); 4 tbsp (≈60 ml) olive oil; 1 tbsp (≈14 g) unsalted butter (optional, to finish quinoa)

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