F&W’s Kay Chun uses richly flavored, quick-cooking, superjuicy skirt steak in her hearty, Asian-inspired meal.
Slideshow:More Stir Fry Recipes
1 1/4 cups white quinoa (about 8 ounces), rinsed and drained
1/4 cup soy sauce
2 tablespoons finely grated fresh ginger
1 tablespoon distilled white vinegar
3 tablespoons toasted sesame oil
1 pound skirt steak, cut into pieces and sliced against the grain into
2 tablespoons minced garlic
1 head bibb lettuce, torn into bite-size pieces
2 cups bean sprouts
How to Make It
In a medium saucepan of boiling water, cook the quinoa until tender, about 10 minutes. Drain and return to the pan. Cover and let stand for 10 minutes; fluff with a fork.
In a small bowl, whisk the soy sauce with the ginger, vinegar and 2 tablespoons of the sesame oil.
In a large skillet, heat the remaining 1 tablespoon of sesame oil. Add the steak and garlic and stir-fry over high heat until the steak is browned, about 2 minutes. Season with salt and pepper. Divide the lettuce among 4 plates and top with the steak, quinoa, ginger-sesame dressing and bean sprouts.
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