Beef and Veg Quinoa Fried "Rice"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
500 gm rump steak, finely slicedLeeks, 1 leek Carrots, raw, 2 medium Samphire, 50 gram(s)Egg, fresh, 2 medium Sesame Oil, .25 1tsp Olive Oil, 1 tbsp 365 Organic Quinoa, 0.5 cup Lite Soy Sauce, large dash
Cook 1/2 cup quinoa in 1 cup boiling water for approximately 10 - 15 minutes. Once cooked, leave uncovered to absorb remaining liquid. Can be cooked ahead of time.
Finely slice the rump steak.
Clean and roughly chop leek.
Clean and chop carrots into fine match sticks.
Add carrots, leeks, and samphire to boiling water and let simmer until carrots are just softened. (Or, place in glass bowl with a tablespoon water, cover with cling film, and microwave for 4 minutes.
Whisk eggs in bowl with 1/2 tsp sesame oil.
Heat 1/2 tablespoon olive oil (or peanut oil) in a wok. When just begins to smoke, add the beef and quickly cook.
Remove the beef.
Add remaining oil, pour in egg and cook through, turning constantly to break the egg up. Add the drained vegetables. Add the cooked quinoa. Add the beef.
Mix together.
Add a generous dash of soy sauce, if desired.
Serves 2 as main course, 4 as a side dish.
Serving Size: Serves 2 as a main dish / 4 as a side dish
Number of Servings: 2
Recipe submitted by SparkPeople user NANS_NEW_VISION.
Finely slice the rump steak.
Clean and roughly chop leek.
Clean and chop carrots into fine match sticks.
Add carrots, leeks, and samphire to boiling water and let simmer until carrots are just softened. (Or, place in glass bowl with a tablespoon water, cover with cling film, and microwave for 4 minutes.
Whisk eggs in bowl with 1/2 tsp sesame oil.
Heat 1/2 tablespoon olive oil (or peanut oil) in a wok. When just begins to smoke, add the beef and quickly cook.
Remove the beef.
Add remaining oil, pour in egg and cook through, turning constantly to break the egg up. Add the drained vegetables. Add the cooked quinoa. Add the beef.
Mix together.
Add a generous dash of soy sauce, if desired.
Serves 2 as main course, 4 as a side dish.
Serving Size: Serves 2 as a main dish / 4 as a side dish
Number of Servings: 2
Recipe submitted by SparkPeople user NANS_NEW_VISION.
Nutritional Info Amount Per Serving
- Calories: 679.4
- Total Fat: 24.2 g
- Cholesterol: 306.2 mg
- Sodium: 625.0 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 5.5 g
- Protein: 70.5 g
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