Chinese-Style Beef with Quinoa

1. 1 Quinoapack 500 g ≈ $5.00 30 g
2. 2 Stewing beefpack 600 g ≈ $11.36 100 g
3. 3 Soy sauce 25 ml
4. 4 Cucumbers≈ $3.67 per kg 50 g
5. 5 Bell peppers≈ $6.00 per kg 30 g
6. 6 Onions≈ $1.60 per kg 45 g
7. 7 Garlic≈ $10.00 per kg 5 g
8. 8 Ground black pepper 1 g
9. 9 Olive oil 10 ml
10. 10 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook quinoa¹ in salted water over low heat at a 1:2 ratio until tender (15 minutes).

2. Slice beef into thin strips, add minced garlic⁷, and toss with soy sauce and olive oil for the marinade.

3. Marinate the beef until the quinoa¹ is ready—or longer.

4. Julienne onion⁶, bell⁵ pepper, and cucumber⁴.

5. Heat a wok or skillet over high heat, add oil, and sear beef for 3 minutes.

6. Add onion⁶, stir, and cook for 30 seconds.

7. Add bell⁵ pepper, cook for another 30 seconds.