This is a really simple dinner for the whole family. We are eating less meat than before in our family. We haven’t excluded meat 100%, so here is a recipe I love also with meat. If you prefer to go vegetarian, you can easily replace the beef with e.g. pepper, zucchini or carrots. I serve the broccoli and beef salad with tricolor quinoa.
Ingredients (4 pers.):
- 1 lb beef steak (or entrecôte)
- 1 tbsp olive oil
- pinch of salt and fresh black pepper
- 1 tbsp butter
- 1 yellow onion
- 1 garlic clove
- 1 broccoli head
- 2 tbsp Japanese soy
- 1 inch fresh ginger
- 1/2 tsp sesame oil
- 1 tsp sesame seeds (black/white)
- 1 green onion
- 1 cup tricolor quinoa + 2 cups water
Start with slicing the beef in thin slices. Place in a bowl with some olive oil and salt and pepper and let is rest until you are ready with the vegetables.
Cut the onion and garlic clove in thin slices. Wash the broccoli and cut out the small broccoli bunches. Use also the stems. Peel them off first, and then slice in half inches pieces.
Prepare the quinoa following the instructions on the packaging.
Heat a skillet and add some butter. Sauté onion and garlic until the onion gets transparent. Add the broccoli and fry on medium heat until the broccoli gets soft and crispy. Remember to stir quite often. Add some salt and fresh pepper. Place the vegetable to the side.
Now, use the same skillet but add some additional butter. Fry the beef slices until all pieces have changed color. Add the fried onion, garlic and broccoli into the beef and stir. Add soy, grated fresh ginger, sesame oil, sesame seeds and some extra fresh pepper if needed. Garnish with some sliced green onion.
Serve the broccoli and beef salad with the tricolor quinoa.
My plate is from Danish “House Doctor”.