Sumac Grassfed Beef Stir Fry
Prep Time
Cooking Mode
2 each 8 ounce Australian beef top sirlpin, couilette steaks, fat trimmed
1 bunch asparagus, trimmed, cut into thirds
1 red onion, thinly sliced
1 bunch broccolini, trimmed, cut into thirds
1 bunch baby carrots, trimmed, peeled, large carrots halved lengthways
4 ounces Brussel Sprouts, quartered
4 ounces yellow squash, cut into wedges
3 cups baby spinach leaves
½ cup quinoa, rinsed
1 tsp sumac
2 tbsp extra virgin olive oil / spray
Juice of 1 lemon
2 each 8 ounce Australian beef top sirlpin, couilette steaks, fat trimmed
1 bunch asparagus, trimmed, cut into thirds
1 red onion, thinly sliced
1 bunch broccolini, trimmed, cut into thirds
1 bunch baby carrots, trimmed, peeled, large carrots halved lengthways
4 ounces Brussel Sprouts, quartered
4 ounces yellow squash, cut into wedges
3 cups baby spinach leaves
½ cup quinoa, rinsed
1 tsp sumac
2 tbsp extra virgin olive oil / spray
Juice of 1 lemon
Directions
1Cook quinoa according to packet instructions. Drain and set aside.
2Meanwhile, place steaks, sumac and half the oil in a medium bowl. Season and rub to coat well. Heat a large frying pan over medium-high heat and cook beef for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes to rest. Thinly slice.
3Spray same frying pan with olive oil and reheat over medium-high heat. Add onion and stir fry for 2 minutes. Add asparagus, broccolini, carrots, Brussels sprouts and squash and stir fry for 2-3 minutes or until vegetables are just tender. Remove from heat, add quinoa, baby spinach and sliced beef to pan. Drizzle with lemon juice and remaining oil, season and toss to coat.
4Serve with parsley, almonds, chili and lemon wedges.
Tips
1
Get creative with different flavours. Try lemon, pepper, Chinese 5-spice, Cajun, or taco seasoning. Swap quinoa for lentils, couscous, rice or beans.
Disclaimer
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Personal Note
Personal Note
