Skip to main content

Beef, quinoa and vegetable stir-fry

  • Receive a recipe each week via email or RSS feed.

    Beef, quinoa and vegetable stir-fry Heart Smart Low Sodium

    This one-skillet meal comes with plenty of protein and good-for-you veggies a quick, healthful dish that’s sure to please!

    Ingredients

    1 1/2 cups water
    1 cup uncooked quinoa
    1 tablespoon extra-virgin olive oil
    8 ounces sirloin steak, cut into thin strips
    1 large carrot, thinly sliced
    1 cup cauliflower florets
    2 cloves garlic, minced
    1 1/4 teaspoons grated ginger
    1 1/4 teaspoons chopped scallion
    1 medium red bell pepper, cut into thin strips
    1 medium green bell pepper, cut into thin strips
    1 1/2 cups broccoli florets
    2 cups snow peas
    2 teaspoons low-sodium soy sauce

    Directions

    1. In a medium pot, bring water to a boil. Add quinoa, bring back to a boil, then turn down heat to low. Cover and simmer until all liquid is absorbed (about 15 to 20 minutes). Remove from stovetop and stir with fork to fluff. Set aside to let cool (uncovered).
    2. In a medium skillet, heat oil over medium-high heat. Add beef, stir-frying for 2 to 3 minutes. Transfer beef to a small bowl and set aside.
    3. Return skillet to medium-high heat. Add carrot and cauliflower to skillet, stir-frying for 2 to 3 minutes. Add garlic, ginger, scallion, peppers, broccoli and snow peas, stir-frying for 3 to 4 minutes. Transfer to a medium bowl and set aside.
    4. Return skillet to medium-high heat. Add quinoa and allow to reheat for 1 to 2 minutes. Add beef and vegetable mixture. Stir. Add soy sauce. Stir.
    5. Serve warm. 

    Makes 6 servings

    Recipe contains: soy sauce may contain wheat

    Carb choices per serving: 2

    Beef, quinoa and vegetable stir-fry

    If you don’t have quinoa (KEEN-wah) on hand, try this stir-fry using brown rice instead. Prepare the rice according to package directions, then continue with step 2.

    Nutrition Facts