Ginger Sesame Beef Salad with Quinoa

Updated 3/26/17.

What to make for dinner tonight…? Well this popped into my inbox this morning from Food and Wine Magazine, and I thought that this looked like a good candidate. Here is the original recipe: http://www.foodandwine.com/recipes/skirt-steak-stir-fry-quinoa-and-ginger-sesame-dressing. I added more vegetables and marinated the meat for a few hours, but I otherwise followed the recipe. The dish turned out to be a really nice mix of crunchy vegetables with very tasty, succulent beef. I have to admit that my son found it a bit “strong” so he just picked out and ate the beef chunks and left most of the rest but my husband and I really enjoyed it.

ginger.jpeg
Grating the ginger.  The minced garlic is on the side.

Ginger Sesame Beef Salad with Quinoa

  • Servings: 4
  • Difficulty: easy
  • Print

Healthy ginger beef and vegetable salad that comes together quickly. Good choice for a healthy weeknight meal.

Credit: Food and Wine 

Ingredients

Marinade:

  • 2 tablespoons of soy sauce

  • 1 tablespoon of rice vinegar

  • 1 tablespoon of grated fresh ginger

  • 1 clove of garlic, minced

Quinoa:

  • 1 cup of un-cooked quinoa

Dressing: 

  • ¼ cup soy sauce
  • 1 1/2 tablespoons of finely grated fresh ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh lime juice
  • 2 tablespoons toasted sesame oil

Stir-Fry:

  • 1 tablespoon of dark sesame oil

  • 1 pound skirt steak, cut into small pieces and sliced against the grain (1/4” thick strips)

  • 1 large Portabello mushroom cut into small cubes

  • 2 tablespoons of fresh minced garlic (2 cloves)

  • 1 teaspoon of fresh grated ginger

  • kosher salt and fresh ground black pepper

  • 1 head of red leaf lettuce (or lettuce of choice), chopped

  • 2 cups of shredded carrot

  • 2 cups of bean sprouts

  • 2 tablespoons of basil leaves, chiffonaded

Procedure

  1. In a medium bowl whisk together 2 tablespoons of soy sauce, 1 tablespoon of organic rice vinegar, 1 tablespoon of grated fresh ginger and garlic. Add the sliced beef and marinate at least 30 minutes or several hours if possible.
  2. Cook the quinoa without adding salt or oil. I like to use a rice maker. Set the cooked quinoa aside (Can cook this earlier in the day and refrigerate).
  3. In a small bowl whisk the ¼ cup of soy sauce, 1 ½ tablespoons of fresh grated ginger, 1 tablespoon of rice vinegar, 1 teaspoon of lime juice and 2 tablespoons of sesame oil. Set aside.
  4. In a large skillet heat the remaining 1 tablespoon of sesame oil. Add the garlic and ginger and cook for about 1 minute, stirring constantly. Add the steak, mushroom, half the shredded carrot and salt and pepper to your taste, and then stir-fry for a few minutes until the steak is cooked to your liking. Remove the steak mixture and add half the bean sprouts and cook for a couple of minutes.
  5. Divide the lettuce between four plates. Top with cooked bean sprouts, meat mixture, uncooked carrots and bean sprouts, cooked quinoa and then the dressing. Garnish with basil.

https://healthyseasonalcooking.wordpress.com

September 29, 2016, updated March 26, 2017

IMG_7605
Stir frying the beef, mushrooms, and carrots
FullSizeRender 15
Finished stir-fry

 

quinoa.jpeg
The quinoa in the rice cooker.
IMG_4133
The finished dish

 

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