2 tbsp minced fresh ginger
2 tbsp tamari
2 tbsp rice vinegar
1/2 tsp crushed red pepper flakes
1 lb sirloin or strip steak, sliced ¼ inch thick across the grain
4 tbsp grape seed oil
1/2 medium red onion, sliced
1/2 red bell pepper, cored, seeded and sliced
6 cups broccoli florets
1/4 cup beef or chicken broth
2 tbsp sesame seeds
2 cups cooked quinoa
In a medium bowl, stir together the garlic, ginger, tamari, vinegar, and red pepper flakes. Add the steak, stirring to coat, and set aside to marinate while you slice the veggies and measure all of the other ingredients. Have everything ready by the stove, along with a large bowl.
Place a large, heavy skillet with a lid over high heat. Heat 1 tablespoon of the grape seed oil in the skillet. Lift the beef out of the marinade (reserving the marinade) and add the beef to the skillet. Stir-fry for 1 minute, just until the beef is no longer pink on the outside. Scrape the contents of the skillet into the large bowl.
Add another tablespoon of grape seed oil to the skillet, along with the onion. Stir-fry for 1 minute. Add the bell pepper and stir-fry for 1 minute more. Transfer the onion and bell pepper to the bowl with the beef.
Add the remaining 2 tablespoons of grape seed oil to the skillet. Add the broccoli and stir-fry for 1 minute. Add the broth, cover tightly, and steam for 1 minute. Add the beef and veggies back to the skillet, along with any accumulated juices, the reserved marinade, and the sesame seeds, and stir until bubbling and heating through, about 5 to 10 minutes. Serve over quinoa.
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