Monday, April 21, 2014

Beef Stir "Fried Rice"

First things first, you should know I am not a huge fan of red meat.  I enjoy a nice juicy burger or some carne asada, but the thought of eating a fat steak doesn't sound appetizing to me at all.  I even dislike preparing and cooking red meat, but I'm learning and trying because my husband is a carnivore!  I grew up eating beans, cheese, and tortillas.  Maybe I should start doing that again since my 95 year old grandma has been living off that since I can remember, so she must be doing something right!

Anyway, I got the idea for this recipe from an Instagram fitness guru @Mankofit!  If you need some fitness inspiration, she is sure to inspire you!

So on to the delicious healthy twist on Beef Stir Fried Rice!  I was really surprised that it turned out quite delicious for a non-red meat lover, yay!

Ingredients I used:
1 cup uncooked white Quinoa 
Lean Beef Strips for Stir Fry (6-8 oz)
1/4 cup of Diced Shallots 
1 cup Broccoli Florets
3-4 Diced Sweet Mini Peppers
1 package of White Mushrooms (Chop them Up!)
1 handful of Baby Kale and Baby Spinach 
2-3 Tbls Briggs Liquid Aminos (Healthy alternative to Soy Sauce)
2 Tbls Kikkoman Ponzu Citrus Seasoned Dressing Sauce
Season to Taste - Mrs. Dash Salt Free seasoning (Original)
2 Tbls Extra Virgin Olive Oil

For the Beef:  Lemon Pepper and Peruvian Chile Lime Seasoning

Tools:  Spatula and a Wok (If you do not own a Wok, a large pan would work just as well)


You need these in your kitchen!
Check out Savory Spice Shop!!




The first step is cooking the cup of quinoa and setting it aside.  I used a rice cooker to make it, so just follow the directions on the back of the quinoa package.  2 parts of water for every one part of quinoa, pretty much the same as cooking rice.  Feel free to use any kind of quinoa you have on hand, from tri-color to red quinoa.  I put one garlic clove in the rice cooker and about two-three pinches of Goya seasoning.

When the quinoa is almost done cooking you can start chopping up the veggies.  Heat up the olive oil and start sauteing the shallots until a bit translucent (you can also use red or white onions).  Next add in the peppers, mushrooms and broccoli.  Next add 2 cups of the cooked quinoa.  Sauté it all together for a few minutes and add the liquid aminos, ponzu, and Mrs. Dash.  In the meantime you can cook the beef in a separate pan.  I seasoned the beef with lemon pepper and a Peruvian Chile Lime seasoning from Savory Spice Shop (Feel free to use any kind of rub you have on hand, but this one is definitely delicious!!)  Cook beef until all the pink is gone, unless you like the pink :-)

Once veggies and quinoa are all sauteed, which you only have to do for a few minutes, you can turn off the heat for the Wok and add in the kale and spinach, and it will slightly wilt from the steam.  And instead of tossing it all with the beef, I just placed some beef on top when serving so that any leftover quinoa mixture you can enjoy on its own later.  Enjoy!

And don't feel like you need every single veggie I listed, if you want to use what's in the fridge go ahead, I was just thinking that celery would give it a nice crunchy texture.  Have fun and get creative!





If you have any questions, please leave me a comment and I'll respond as soon as I can.  Thank you!

3 comments:

  1. Sounds delish! I've tried a few recipes and haven't found my go to one yet. I'm hoping this is it! What type of steak did you use? I always choose the wrong cuts, as I too am not a fan of red meat, so I don't know what would work best. Thank you :)

    ReplyDelete
    Replies
    1. Hi Angelika! I used a lean cut beef ... I got it from Sprouts and it was already pre-packaged, I just made sure the label said 'lean cut'. I believe it was Tri-tip ... enjoy!

      Delete
  2. The meat looks very juice. I can't wait to try out your recipe.

    ReplyDelete