Broccoli, Red Pepper, and Flank Steak Stir Fry Over Quinoa

This was one of our favorite dinners thus far. My children gobbled it up, my husband said it was amazing, and my sister said she was thinking about it the next day. Now, this does have beef in it. We rarely eat steak, but I saw a recipe like this on Pinterest and thought it would be fine to use beef this time. If you don’t like meat, don’t use it. Or use chicken instead, I’m sure that would taste great as well.

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Broccoli, Red Pepper, and Flank Steak Stir Fry over Quinoa

Ingredients

• Quinoa, 1 cup uncooked
• Flank steak, thinly sliced (as little or as much as you like – we use very small amounts of meat)
• Broccoli, 1 head, cut into small pieces
• 1 red pepper
• beef broth
• soy sauce (I have yet to find a substitution for this)
• Garlic powder
• onion powder
• ground ginger
• honey, 2 tsp
• sea salt

Directions

1. To cook quinoa, add 2 cups water per 1 cup of quinoa. Rinse quinoa thoroughly before cooking. Add quinoa and water to a pot, bring to a boil, and reduce heat to medium to low. Cover with a lid, simmer for about 15-20 minutes, stirring only occasionally. Quinoa will be done when the little white thing forms a circle around the grain. Turn pot off and let sit about 5 minutes. Fluff with a fork.  **Water can be substituted for broth to add more flavor.
2. Cook beef in a little bit of olive oil or beef broth. Season with garlic, onion, ginger, and sea salt. When meat is cooked, remove from pan.
3. Add broccoli florets and thinly sliced red peppers with 1/2 – 1 cup beef broth. Season with garlic, a little soy sauce, and cover. Allow to steam for a few minutes until tender.
4. When veggies are cooked to your liking, put beef back in, add honey and more broth if needed. Stir in quinoa and serve warm.

**If using chicken, substitute beef broth for chicken broth.