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.
About the author
The Healthy Eating Hub
This article was written by an Accredited Practicing Dietitian from The Healthy Eating Hub. The Healthy Eating Hub is a team of university-qualified nutritionists and dietitians who are passionate about helping people develop long term healthy eating habits through offering evidence-based and practical nutrition advice that people can put into practice straight away.