Peruvian Peppered Steak on Quinoa

Name: Peruvian Peppered Steak on Quinoa
Cuisine: Peruvian
Ingredients: 1 cup (250 mL) quinoa; 2 cups (500 mL) water; 2 Tbsp (30 mL) vegetable or olive oil; 2 Tbsp (30 mL) vegetable or olive oil; 1 lb (500 g) beef sirloin, cut into ¾-inch-thick (2 cm) strips; ¼ tsp (1 mL) ground black pepper; 1½ cups (375 mL) thickly sliced red onion; 1½ cups (375 mL) thickly sliced green bell pepper; 2 Tbsp (30 mL) minced jalapeño pepper; 2½ cups (625 mL) beef broth; ¼ cup (60 mL) dry red wine; 2 Tbsp (30 mL) cornstarch; 1 cup (250 mL) halved cherry tomatoes; ¼ cup (60 mL) chopped fresh cilantro; Cilantro sprigs (optional)

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

This quick and healthy recipe is inspired by Lomo Saltado, a Peruvian beef and vegetable stir-fry dish traditionally served with rice and french fries.

Ingredients

1 cup (250 mL) quinoa
2 cups (500 mL<

Americas
Peru
Main course
Gluten-free

Method

Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and set aside.

Heat a large saucepan on medium-high heat. Add 1 Tbsp (15 mL) of the oil, and when it’s hot, add the beef strips. Season with black pepper and fry the meat for