Peruvian Quinoa and Beef Stir-Fry
A vibrant Peruvian-inspired stir-fry featuring tender beef strips, seasonal vegetables, and protein-rich quinoa. This dish combines traditional Andean grains with a quick and flavorful stir-frying technique to create a hearty weeknight meal.
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Overview
This Peruvian Quinoa and Beef Stir-Fry is a delightful fusion of traditional Andean ingredients and vibrant stir-fry flavors. Tender strips of beef are quickly seared alongside seasonal vegetables, then tossed with fluffy, protein-rich quinoa. The dish is accented with classic Peruvian seasonings, providing a hearty and colorful meal that's perfect for a nutritious weeknight dinner.
Why you’ll love it
- Quick and easy preparation with the option to use pressure-cooked quinoa for faster cooking.
- Nutritious balance of protein, grains, and vegetables in one skillet.
- Bold Peruvian flavors that brighten a traditional stir-fry.
- Versatile recipe adaptable to whatever fresh vegetables are in season.
Ingredient notes
- Quinoa: Use white or tri-color quinoa for the best texture; rinse thoroughly before cooking to remove bitterness.
- Beef: Select a tender cut such as sirloin or flank steak, sliced thinly against the grain.
- Vegetables: Seasonal vegetables like bell peppers, red onion, and zucchini work beautifully; feel free to swap based on availability.
- Peruvian spices: Aji amarillo paste or powder enhances authenticity but can be substituted with mild chili paste if unavailable.
- Pressure cooker: Optional but speeds up quinoa cooking significantly; stovetop or rice cooker methods also work well.
Serving & storage
Serve immediately garnished with fresh cilantro and a squeeze of lime for brightness. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the quinoa seems dry. This dish also freezes well; thaw overnight in the refrigerator before reheating.
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Chef tips
- Rinse quinoa thoroughly under cold water using a fine-mesh sieve to remove natural saponins, which can cause bitterness.
- Slice beef thinly against the grain for maximum tenderness.
- If aji amarillo paste is unavailable, a combination of mild chili paste and a touch of smoked paprika can be used.
- Do not overcook vegetables; aim for a crisp-tender texture to maintain freshness and color.
Ingredients
- 200 g (7 oz) quinoa, rinsedquinoa
- 400 g (14 oz) beef sirloin or flank steak, thinly slicedbeef
- 1 red bell pepper, slicedred bell pepper
- 1 medium zucchini, sliced into half-moonszucchini
- 1 small red onion, thinly slicedred onion
- 2 cloves garlic, mincedgarlic
- 1 tablespoon aji amarillo paste (or substitute mild chili paste)aji amarillo paste
- 2 tablespoons vegetable oilvegetable oil
- 1 teaspoon ground cuminground cumin
- Salt and black pepper, to tastesalt and black pepper
- Juice of 1 limelime juice
- Fresh cilantro leaves, chopped, for garnishcilantro
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Equipment
- pressure cooker or saucepan
- large skillet or wok
- knife
- cutting board
- measuring spoons
- spatula
Nutrition per serving
- Calories450
- Protein35 g
- Carbs40 g
- Fat12 g
Step-by-step
Step 1
Cook the quinoa: If using a pressure cooker, place quinoa with 300 ml (1 1/4 cups) water and a pinch of salt inside. Seal and cook at high pressure for 1 minute, then natural release for 10 minutes. Alternatively, cook quinoa in a saucepan over medium heat for 15 minutes until water is absorbed and quinoa is fluffy.Step 2
Prepare the beef: Pat the beef slices dry and season with salt, pepper, and ground cumin.Step 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices in a single layer and stir-fry until browned and just cooked through, about 3-4 minutes. Remove beef and set aside.Step 4
In the same skillet, add the remaining 1 tablespoon of oil. Add sliced red onion, bell pepper, zucchini, and garlic. Stir-fry for about 4-5 minutes until vegetables are crisp-tender.Step 5
Add the aji amarillo paste to the vegetables and stir well to coat and release flavors, cooking for 1 minute.Step 6
Return the cooked beef to the skillet with vegetables. Add the cooked quinoa and gently toss everything together to combine and heat through, about 2 minutes.Step 7
Remove from heat, squeeze fresh lime juice over the stir-fry, and mix well. Adjust seasoning with salt and pepper as needed.Step 8
Serve hot, garnished with chopped fresh cilantro.
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