Beef and vegetable stir-fry with quinoa

Recipe

Ingredients (serves 6)

  • 200g quinoa
  • 1 tbsp peanut oil
  • 1kg lean beef steak, cut into strips
  • 1 red onion, quartered
  • 3 cloves garlic, crushed
  • 1 small red chilli, finely chopped
  • 1 carrot, chopped into sticks
  • 1 head of broccoli, chopped into florets
  • 1 red capsicum, sliced into sticks
  • 1 yellow capsicum, sliced into sticks
  • 1 tbsp soy sauce
  • 1 tbsp Chinese rice wine vinegar
  • 1 tsp fish sauce
  • 2 cups of sugar snap peas
  • 1 fresh lime, quartered

Method

  • Cook the quinoa according to the packet directions and set aside.
  • Meanwhile, heat 1/2 tbsp peanut oil in a hot wok. Stir-fry the beef strips in 3-4 batches until just cooked and set aside.
  • Heat the remaining oil in the hot wok. Add the onion, garlic and chilli and stir-fry for 1 minute or until aromatic.
  • Add the carrot and broccoli and stir-fry for a further 2 minutes. Add the capsicum and continue to toss over high heat for a further 2 minutes.
  • Add the beef back into the wok and then toss through the soy sauce, fish sauce and rice wine vinegar. Add the sugar snap peas and cook for a further 2 minutes.
  • Remove from the heat and drizzle with fresh lime juice. Serve with quinoa.

 

Recipe provided courtesy of Kate Freeman

Kate Freeman
Kate Freeman is HRI's resident nutritionist. She is a registered nutritionist from Canberra, Australia and the creator and managing director of the largest private nutrition practice in Canberra, The Healthy Eating Hub. Kate consults, writes, presents and mentors in the field of nutrition and has over 10 years of experience in the industry.
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