Chinese-Style Beef with Quinoa

1. 1 Quinoapack 500 g ≈ 3,19 € 70 g
2. 2 Stewing beefpack 600 g ≈ 8,96 € 120 g
3. 3 Soy sauce 25 ml
4. 4 Cucumbers≈ 2,95 € per kg 50 g
5. 5 Bell peppers≈ 4,92 € per kg 40 g
6. 6 Onions≈ 1,37 € per kg 45 g
7. 7 Garlic≈ 9,50 € 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. Rinse the quinoa¹ and cook in lightly salted water (1:2 ratio) over low heat, covered, for 15 minutes until the water is absorbed. Keep covered.

2. Slice the beef into thin strips, add minced garlic⁷, soy sauce, olive oil, and black pepper, mix well, and marinate while the quinoa¹ cooks.

3. Slice the onion⁶ and bell⁵ pepper into thin strips, and the cucumber⁴ into thin matchsticks; set the cucumber aside for serving.

4. Heat a skillet with sunflower oil over high heat and sear the beef for 3 minutes, stirring constantly, until it browns.

5. Add the onion⁶, cook for 30 seconds, then add the bell⁵ pepper and cook another 30 seconds—keep the vegetables crisp.

6. Spoon the quinoa¹ onto a plate, top with the beef and vegetables, and add the fresh cucumber⁴.