Steak, Quinoa and Steamed Vegetables
Quick, healthy and delicious dinner.
Servings: 6 people
Ingredients
- For the quinoa:
- 3 cups dry quinoa
- 2 tablespoons toasted sesame oil
- 6 cups chicken stock
- 1/4 cup soy sauce
- For the vegetables:
- 6 cups frozen vegetables - I like to use a stir fry variety or something with broccoli cauliflower, carrots and sugar snap peas
- For the steak:
- 1 1/2 pounds steak of choice
- 1 teaspoon salt - to taste
- 1/2 teaspoon black pepper - to taste
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- For the sesame garlic sauce:
- 2 tablespoons garlic - minced or 1 teaspoon garlic powder
- 1 tablespoon fresh ginger - minced or 1 teaspoon dried ginger
- 2 tablespoons toasted sesame oil
- 1 1/2 cups chicken stock
- 1/4 cup soy sauce or soy sauce substitute
- 1/4 cup water
- 1 tablespoon cornstarch
Instructions
- Toast quinoa in sesame oil on medium high heat for about 2-3 minutes.
- Mix soy sauce and chicken stock together then add to the quinoa and bring to a boil then reduce to a simmer for 15-20 minutes or until the little curly "tails" can be seen.
- Steam vegetables according to package directions.
- Season steak with salt, pepper and garlic powder and sear in a pan with olive oil. Cook to desired temperature and doneness. When cooked let rest before slicing in thin slices.
- For sauce, in a small sauce pan, add toasted sesame oil, garlic and ginger. Sauté on medium heat for about 1-2 minutes or until garlic is golden. Add chicken stock, soy sauce and bring to a boil. Reduce to a low simmer.
- In a small bowl, combine water and cornstarch then add to the simmering sauce and bring mixture to a boil for a minute or until the sauce begins to thicken slightly.
- Suggested assembly, Place about 1 cup quinoa on a plate. 1 cup steamed vegetables, about 4 ounces sliced steak and top everything with about 1/4 cup garlic sesame sauce.