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Quinoa, Beef, and Broccoli Bowls

Quinoa is a unique among many grains in that it contains all nine of the essential
amino acids that the human body cannot make by itself. In this sense, it is
considered a complete protein.
The uninitiated cook quinoa in water—but consider starting with some slowly
sweated onions cooked in white wine or sake and olive oil, and then add a flavorful
and full-bodied stock to cook the grains in.
This particular recipe features some stir-fried marinated beef and broccoli to go
with the quinoa, and is meant to serve 3-4 people.

Ingredients

  • 16 oz 1 lb boneless beef ribeye, cut into very fine slices
  • 4 cloves garlic (sliced very finely)
  • 2 scallions (finely sliced)
  • 1 Tbsp fresh ginger (finely minced)
  • 2 Tbsp sunflower seed oil
  • 2 Tbsp lager beer
  • 2 Tbsp soy sauce
  • 1 tsp white granulated sugar
  • ½ tsp red pepper flakes
  • ½ tsp Kosher salt
  • ¼ tsp garlic powder
  • 2 Tbsp olive oil
  • ½ white onion (cut small dice)
  • 2 Tbsp white wine or sake if you have it
  • 1.75 cups 14 oz high-quality chicken stock
  • 1 cup quinoa (rinsed under cold water and drained)
  • 3 Tbsp sunflower seed oil (for stir-frying beef and broccoli)
  • 2 cups broccoli florets (broken into bite-sized pieces)
  • 2 fresh chives (sliced very finely, as garnish)
  • 8 fresh basil leaves (finely sliced, as garnish)
  • 1 lime (cut in wedges, as garnish)
  • Soy sauce (as garnish)

Instructions 

  • Place the ribeye meat in the freezer on a parchment-lined plate for ten minutes.
  • *Cooling down the beef will make it easier to slice very finely.
  • Remove the meat from the freezer, and quickly slice the beef against the grain into very fine slices.
  • Place the meat aside while you make your marinade.
  • In a large bowl, combine the garlic, scallions, ginger, sunflower seed oil, beer, soy sauce, white granulated sugar, red pepper flakes, Kosher salt, and garlic powder.
  • Whisk until combined, and then place the marinade and the beef in a large Ziplock bag.
  • Mix the contents to make sure the beef is coated in the marinade.
  • Allow the mixture to marinade for at least two hours, or overnight.
  • When you are ready to prepare the meal and the meat has had time to marinate, add a few Tablespoons of olive oil to a rice-cooking pot.
  • Add the diced white onion, and increase the heat the medium.
  • Add the white wine or sake, and cook for an additional eight minutes, or until most of the wine or sake has evaporated.
  • Add the chicken stock, and bring to a simmer.
  • Add the rinsed quinoa, and bring to a simmer again.
  • Reduce the heat to low, and cover the pot tightly with a lid.
  • Cook on low heat for 15 minutes with the lid on.
  • Remove from the heat, and gently fluff the quinoa with a fork.
  • Cover again until you are ready to serve.
  • When you are ready to cook your meat and broccoli, add some sunflower seed oil to a sauté pan and increase the heat to medium-high.
  • Add a handful of broccoli florets and cook on medium-high heat for three minutes while stirring.
  • Add a handful of sliced marinated beef and cook until the meat is cooked, or another few minutes.
  • *You may want to cook the beef and broccoli in batches.
  • Repeat until the beef and broccoli are cooked.
  • Serve in bowl, with the quinoa on the bottom, topped with the cooked beef and broccoli.
  • Add fresh chives, basil, lime juice, and soy sauce to each bowl, if desired.

Notes

You can eat this leftover, although it is better fresh. Save any leftover uncooked beef and broccoli for the next day to cook and serve on top of a salad.