Beef Broccoli and Quinoa Stir-Fry
Change up your standard stir-fry recipe by replacing the usual rice with protein packed quinoa. Ready in minutes, this Beef, Broccoli and Quinoa Stir-Fry is the perfect dinner for busy weeknights.
This is the easiest recipe I ever made. Originally made with the help of a bottled stir-fry sauce, one look at the sodium content and I knew I needed to make some modifications. And as much as I love white rice, quinoa is just a better option when you’re trying to pack in some nutrients.
Plus….I really only love white rice that’s swimming in butter. Or in a sushi roll, but even then I could really just do without. It’s a thing with me…..I know it’s weird.
You can cut the beef up in advance, as well as, the broccoli to save time. And leftover quinoa is definitely the way to go with this recipe. So, if you’re making something with quinoa for dinner earlier in the week….always make a little extra to throw into a stir-fry.
Another thing I did a little differently, I threw the quinoa into the stir-fry pan at the end. To get it a little crispy. And to make sure it was all mixed up with the other ingredients. Most places throw the mixture onto of the rice but I felt like that method left the quinoa too bland. Plus, I love that it gets all mixed into the broccoli florets.
Leftovers keep well for lunch the next day. So you won’t need to hit up McDonald’s. Like I did today. (Yes, I regret my choices. Moving on.)
Beef, Broccoli and Quinoa Stir-Fry
Makes 8 servings
1 pound flank steak, cut across the grain into 2 inch x 1/4 inch pieces
2 tablespoons cornstarch (I use Clabber Girl)
salt and pepper
3 tablespoons canola oil
3 cups chopped fresh broccoli
3 garlic cloves, minced
3 tablespoons minced ginger
1/4 cup honey
1/4 cup low sodium soy sauce
3 tablespoons rice vinegar
4 tablespoons chili paste
1 teaspoon toasted sesame oil
1 1/2 cups cooked quinoa (I use Bob’s Red Mill)
In a large bowl, toss the steak with the cornstarch to coat and season lightly with salt and pepper.
In a small bowl, whisk together the honey, soy sauce, rice vinegar, chili paste and sesame oil. Set aside.
Heat 2 tablespoons of oil in a large wok, stir-fry pan or skillet over medium-high heat and add the steak to the pan. Working in batches if necessary, cook the steak until brown and no longer pink. Move the steak to the sides of the pan and add the broccoli. Cook the broccoli until bright green and then move to the sides of the pan with the steak. Add the remaining tablespoon of oil to the pan and add the ginger and garlic, cooking for 1 minute. Add the quinoa and cook for 2-3 minutes, stirring occasionally and then mix all the ingredients together in the pan. Add the sauce mixture and stir to combine thoroughly. Continue cooking for 2-3 minutes and then serve immediately.