Thursday, September 22, 2011

Stir Fry with Quinoa and Peanut Sauce

Tonight's dinner was better than this picture:) After this awesome dinner, we went to the camera store and bought a lens to take close up pictures. I am excited to have better pictures for the blog! Now, back to dinner. It was great!!! I love stir fries because they can be different each time you make it by changing the meat, veggies or sauce. I used to serve my stir fries over brown rice but recently switched to quinoa because it is healthier and I like the taste better. The peanut sauce was wonderful. The next time I will make a double batch of the sauce and there will definitely be a next time!

Servings: 4
3/4 cup quinoa
1 1/2 cups water
3/4 lb grass fed flank steak, cut into small strips (make sure to cut against the grain of the meat so the        meat will be tender when you cook it)
1 small onion, chopped
1 1/4 cup grated organic carrot, I used the pregrated you can buy at the store
2 cups broccoli florets
1/2 small head purple cabbage cut into strips
Peanut Sauce:
1 Tbs natural organic peanut butter
1 Tbs gluten free soy sauce
1/2 tsp garlic, minced
1/4 tsp ground ginger
1/4- 1/2 tsp rice vinegar

Place quinoa and water in a saucepan. Bring to a boil. Cover, reduce heat and simmer 15 minutes. Remove from heat and fluff with fork.
Salt and Pepper flank steak. Heat large skillet over high heat. Add 1 tsp coconut oil to pan. Cook steak strips 1 minute per side. Remove from pan.
Add 1 tsp coconut oil to the same pan. Add all the vegetables. Cook 10 minutes until veggies are tender but still a little raw/crunchy.
Mix peanut sauce ingredients in a small bowl. Add mixture to skillet with veggies. Add back beef. Stir. Cook 1-2 minutes.
Serve quinoa with vegetable beef mixture on top.

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