By Robyn Burton
Cook the quinoa by combining 3/4 cup quinoa with 1 1/2 cups water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and let simmer until the quinoa is cooked and the water is absorbed, about 15 minutes. Fluff with a fork and set aside.
Slice the flank steak or sirloin into thin strips if not already done. Season with 1/4 teaspoon black pepper and a pinch of salt.
In a large pan or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced steak to the pan and stir-fry until browned, about 3-4 minutes. Remove the steak from the pan and set aside.
In the same pan, add another tablespoon of olive oil. Add 3 cloves of minced garlic and 1-inch piece of ginger, grated or minced, and stir-fry for about 30 seconds until fragrant.
Add the broccoli florets and sliced bell pepper to the pan. Stir-fry for about 5-6 minutes until the vegetables are tender-crisp.
Return the cooked steak to the pan with the vegetables. Add 3 tablespoons of low-sodium soy sauce or tamari, and continue to stir-fry for another 2-3 minutes until everything is well combined and heated through.
Slice the scallions, both white and green parts, and add them to the stir-fry just before serving. Mix well.
Serve the beef and broccoli stir-fry over the cooked quinoa on plates, or combine them together in the pan before serving. Enjoy while hot.
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This Dinner Main Course Asian Stir-Fry recipe is ready in 30 minutes and features lean flank steak or sirloin, broccoli florets, bell peppers and other delicious ingredients. Contains 450 calories total.
Cook the quinoa by combining 3/4 cup quinoa with 1 1/2 cups water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and let simmer until the quinoa is cooked and the water is absorbed, about 15 minutes. Fluff with a fork and set aside.
Slice the flank steak or sirloin into thin strips if not already done. Season with 1/4 teaspoon black pepper and a pinch of salt.
In a large pan or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced steak to the pan and stir-fry until browned, about 3-4 minutes. Remove the steak from the pan and set aside.
In the same pan, add another tablespoon of olive oil. Add 3 cloves of minced garlic and 1-inch piece of ginger, grated or minced, and stir-fry for about 30 seconds until fragrant.
Add the broccoli florets and sliced bell pepper to the pan. Stir-fry for about 5-6 minutes until the vegetables are tender-crisp.
Return the cooked steak to the pan with the vegetables. Add 3 tablespoons of low-sodium soy sauce or tamari, and continue to stir-fry for another 2-3 minutes until everything is well combined and heated through.
Slice the scallions, both white and green parts, and add them to the stir-fry just before serving. Mix well.
Serve the beef and broccoli stir-fry over the cooked quinoa on plates, or combine them together in the pan before serving. Enjoy while hot.
Calories per Serving: 450
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