1 1/2 lb Open Prairie® Natural* Angus beef sirloin steak (about 1/2 inch thick)
1/4 cup soy sauce
4 teaspoons minced ginger
1 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon rice wine vinegar
1/2 teaspoon freshly ground pepper
2 tablespoons vegetable oil
4 green onions, cut into 1-inch pieces
1/2 cup rice wine vinegar
1 tablespoon granulated sugar
1/2 teaspoon salt
1 1/2 large carrots, cut into matchsticks
1 red pepper, thinly sliced
6 cups cooked quinoa
1 bunch asparagus (about 1 lb), cut into 2-inch pieces and steamed
1 1/4 cups bean sprouts
1 tablespoon toasted sesame seeds
Asian-style hot sauce (optional)
Per 1/4 recipe:
Thinly slice Open Prairie Natural Angus beef. Combine soy sauce, ginger, sesame oil, brown sugar, rice wine vinegar, and pepper; toss with beef; refrigerate for 1 hour. Drain beef, reserving marinade.
In wok or large skillet, heat oil over high heat; stir-fry half of the beef for 2 minutes or until medium-rare. Transfer to plate and reserve. Repeat with remaining beef. Return reserved beef to wok along with green onions; stir-fry for 1 minute. Add 1 tablespoon of the reserved marinade; bring to boil. Turn off heat.
Meanwhile, stir together rice wine vinegar, sugar, and salt; toss with carrots and peppers. Refrigerate for at least 1 hour or up to 2 days.
Divide quinoa among 4 bowls; top with beef, drained pickled carrots and peppers, asparagus, and bean sprouts. Garnish with sesame seeds. Serve with hot sauce if desired. Serve with pan sauce.
Tip: Subsitute brown rice or your favorite grain for quinoa. Top with a soft cooked egg if desired.