Ingredients

• 250g lean beef sirloin, thinly sliced
• 120g quinoa
• 300ml water
• 1 red bell pepper, sliced
• 2 heads of baby bok choy, halved
• 1 large carrot, julienned
• 100g shiitake mushrooms, sliced
• 2 cloves garlic, minced
• 2 cm piece of ginger, grated
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 spring onions, chopped
• 1 tbsp olive oil
• Salt and black pepper to taste

Instructions

1. 1.Rinse the quinoa under cold water. In a small pot, combine the quinoa and 300ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the water is absorbed. Fluff with a fork.
2. 2.While the quinoa cooks, heat 1 tbsp of olive oil in a large pan or wok over medium-high heat. Add the sliced beef and season with a pinch of salt and pepper. Sear for 2-3 minutes until browned, then remove from the pan and set aside.
3. 3.To the same pan, add the minced garlic and grated ginger, cooking for 30 seconds until fragrant. Add the carrots, bell pepper, and shiitake mushrooms. Sauté for 4-5 minutes until slightly tender.
4. 4.Add the bok choy to the pan and cook for another 2-3 minutes until the leaves are wilted but the stems remain crisp.
5. 5.Return the cooked beef to the pan with the vegetables. In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil. Pour the sauce over the beef and vegetables, tossing to combine and heat through.
6. 6.To serve, divide the cooked quinoa between two bowls. Top with the beef and vegetable mixture, and garnish with chopped spring onions.

Nutrition Information

Why this recipe