Go Back
Print

Being Cheap Is Easy – Beef and Broccoli with Fried Quinoa

Prep Time 2 hours 10 minutes
Cook Time 35 minutes
Total Time 2 hours 45 minutes

Ingredients

  • For the Quinoa:
  • ¾ cup quinoa
  • 1 ½ cups veggie or chicken stock
  • ½ teaspoon sesame oil ½ teaspoon canola oil
  • 1 garlic clove whole & small nub of fresh ginger (optional)
  • 2 cups of veggies--My variety is ¼ cup each of chopped: red pepper onion, carrot, peapods, endamame, mushrooms, frozen peas and shredded brussel sprouts
  • 2 cloves of garlic minced
  • Oil for pan about 1-2 teaspoons
  • 2 eggs beaten with a splash of water Egg Beaters work great, also!
  • Green onions & Sriracha to garnish
  • Low Sodium Soy Sauce to taste
  • For the Beef and Broccoli:
  • ¾-1 pound of beef. I used ribeye because I found a deal on it. Flank would be great! Even budget cuts will tenderize with marinade.
  • 3-4 cups chopped broccoli florets. Fresh or frozen.
  • 1 teaspoon of honey
  • 1 tablespoon of coconut oil
  • 1 tablespoon corn starch
  • 1 tablespoon low sodium soy sauce
  • ¼ teaspoon of ground ginger or fresh grated!
  • For the Sauce:
  • 2 tablespoons brown sugar packed
  • ¼ cup teriyaki + 2 teaspoons low sodium soy sauce
  • 4 cloves minced garlic
  • 1 teaspoon Sriracha
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons flour
  • 2 tablespoons canola oil + 1 teaspoon sesame oil

Instructions

  1. To make the quinoa:
  2. In a sauce pan, add oil and quinoa. Toast on medium high heat for 3-4 minutes.
  3. Toss in garlic clove and ginger nub (this is completely optional, but adds a nice flavor!) and stock.
  4. Bubble on low heat for 20 minutes. Fluff with fork and remove garlic and ginger.
  5. Place in fridge until ready to use.
  6. Chop all veggies. I like to keep them a decent size for crunch.
  7. Heat a wok over medium high heat. Circle with enough oil to cover pan—about 1 teaspoon.
  8. Add egg and cook like an omelet, seasoning with Sriracha. Remove from pan and slice in ribbons for later.
  9. My friend taught me this method and it really adds a great egg flavor to fried rice, or quinoa in this case. You end up with large ribbons of egg instead of mush.
  10. Add veggies to pan and stir-fry for 4-5 minutes. Add garlic.
  11. Shake in soy sauce, to taste. I tend to use around 1 tablespoon. Add quinoa and toss with veggies for a minute. Mix in cooked egg and sprinkle with green onions and Sriracha.
  12. To make the Beef and Broccoli:
  13. Melt coconut oil in the microwave for about 20 seconds with the honey. Mix everything together in the bowl. Slice the beef in ¼ inch cuts. I like to cut it when it’s mostly frozen…makes it much easier. If you have fresh beef, just pop it in the freezer for 15 minutes or so. After cutting, I trim the fat. You will want to marinade the beef for at least 2 hours, overnight is great! Don’t worry if the coconut oil starts to solidify.
  14. Combine everything for the sauce together and mix well. I like to use a salad dressing holder. Double the batch, it stores very well in the fridge!
  15. Remove the marinated beef from the fridge. Let stand for about 15 minutes.
  16. Heat the wok to medium high (same one as quinoa! No need to mess up another pan!), circle some canola oil to coat pan. Add beef and any extra marinade. Cook for 2-3 minutes, stirring frequently.
  17. Add broccoli and continue to stir-fry for 3-4 minutes, or until tender.
  18. Pour in sauce to coat beef and broccoli. Cook for an additional 3-4 minutes.