Number of servings : 4
Prep time: 15
Cooking time: 10
Type of meal : | Main Courses | Main Courses
Special diet :
⅔ cup quinoa
1 tablespoon grated fresh ginger
2 tablespoons gluten-free reduced-sodium tamari
1 tablespoon dry sherry, white wine, or water
¼ teaspoon cayenne pepper
¾ pound flank steak, cut into thin slices for stir-fry
1⅓ cups water
¼ teaspoon salt
2 teaspoons sesame seeds, preferably black
1 tablespoon extra-virgin olive oil
1 yellow, orange, or red bell pepper, slivered
3 cups shredded green cabbage or coleslaw mix
In a medium bowl of water, soak the quinoa while you prepare the ingredients for the stir-fry.
In another medium bowl, combine the ginger, tamari, sherry, and cayenne. Add the beef to the bowl, tossing to coat.
Drain the quinoa and transfer to a saucepan. Add the 1⅓ cups water and salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, or until tender. Stir in the sesame seeds and cover to keep warm.
Meanwhile, in a large nonstick skillet, heat the oil over medium-high heat. Add the beef and stir-fry for 1 to 2 minutes, or until lightly browned on the outside, but still pink. With a slotted spoon, transfer the beef to a plate.
Add the bell pepper and stir-fry until it starts to soften, about 1 minute. Add the cabbage and toss to combine. Cover and cook for 1 to 2 minutes, or until the cabbage and bell pepper are crisp-tender.
Return the beef to the skillet and cook just long enough to heat through. Serve over the quinoa.