the grain that has everyone talking
by Susan, Zoe Boutique
All of a sudden, it is everywhere. Quinoa, the gluten-free grain has everyone talking. It was approved for consumption during the recent Passover celebration (as long as it followed the appropriate Kosher conventions). It lines the shelves at Whole Foods, Trader Joe’s, and Balducci’s. It is being touted for its health benefits – high in protein and fiber, rich in iron and magnesium. But how can you turn it into a recipe that will have everyone raving? Let Stylebook show you how! The Basil Beef Bowl with Quinoa Stir-Fry is our favorite new addition to the cooking repertoire!
Basil Beef Bowl with Quinoa Stir-Fry – feeds 2
Takes 30 – 40 minutes to prepare
Ingredients:
2/3 Cup Quinoa
1/2 Cup Peas
10 ounces Flank Steak
3 Carrots
1 Yellow Onion
1 Lime, Divided
2 Scallions
1/2 Bunch Thai Basil
2 Cloves Garlic
4 Packets Soy Sauce (Gluten Free)
2 Teaspoons Siracha
1 Teaspoon Honey
2 Tablespoons Vegetable Oil
1 Cup Water
Kosher Salt
Black Pepper
Recipe:
1. Cook Quinoa: Place quinoa, 1 cup water, and a pinch of salt in a small pot over high heat. Bring to a boil, then reduce heat to low and simmer until water has evaporated and quinoa is tender, about 10 minutes. Remove pot from heat, cover, and set aside.
2. Prepare Ingredients: Peas should be fresh or thawed. Rinse beef and pat dry with paper towel. Slice against the grain as thinly as possible. Peel carrots and cut into 1/8-inch rounds. Peel onion and mince. Halve lime. Cut 1 half into 6 wedges and reserve remainder. Rinse scallions, trim and discard roots, and thinly slice. Rinse Thai basil and thinly slice leaves, discarding stems. Mince garlic.
3. Marinate Beef: In a medium bowl, combine juice of reserved lime half, garlic, 2 packets soy sauce, 1 teaspoon Sriracha, and honey. Add beef and toss to coat. Marinate at room temperature for at least 10 minutes or up to 3 hours in fridge. [Note – we did it at room temperature for about 20 minutes and it was delicious!]
4. Sitr-Fry Quinoa: Heat 1 tablespoon vegetable oil in a medium pan over medium heat. [Note – we always use our wok for any stir frying and it works perfectly too.] When oil is shimmering, add carrot and onion and saute until fragrant, 2 minutes. Add peas and saute until warm, 3 minutes. Stir in quinoa, 2 packets soy sauce, and 1 teaspoon Sriracha and cook until combined, 2 minutes. Transfer to a bowl and cover to keep warm.
5. Cook Beef: Wipe pan from quinoa clean and add 1 tablespoon vegetable oil over high heat. When oil is just smoking, add beef, reserving marinade in bowl. Cook until just cooked through, about 1 minute per side. Reduce heat to medium, add Thai basil and reserved marinade, and cook until well combined, 1 minute.
6. Serve Beef: Divide quinoa evenly between 2 bowls. Top with beef and spoon over sauce. Garnish with lime wedges and scallion. Serve hot. [Note – We squeezed the lime wedges over the dish – the perfect addition]
We had this dish over a week ago and my husband is still talking about it. We’ve really made a commitment to trying new recipes in 2014, as promised in our early January Stylebook post. Have you tried any new recipes as a result of the Anti-Resolution challenge? Let us know!
1 Comment
Susan,
This looks delicious. I am going to try it this week with that flank steak in my freezer!