I love stir-fry recipes so much. They’re a great way to use up left overs and get use of those veggies that are on their way out. The best part is that they are super easy to make and are a convenient way to get your protein and vegetable intake in.
Using the left over quinoa from our Quinoa Taco Bowls (recipe here) and a whole bunch of veggies that were just chillin’ in the fridge – this concoction was made! Feel free to add/subtract whatever you have on hand to make this custom to your liking and available ingredients.
Kitchen Sink Stir-fryPrint This
- 1.25 Pounds of Flank Steak
- Veggies of your choice (EX: Peppers, Onion, Scallion, Snap Peas, Baby Corn, Zucchini, Broccoli)
- 1 Cup Quinoa (Rice or Cauliflower Rice would work as well)
- 3 Tbs. of EVOO
- 1/3 Cup Reduced-Sodium Worcestershire Sauce *
- 1/4 Cup Water *
- 1 1/2 Tbs. Minced Garlic *
- 1 Tbs. Ground Ginger *
- 1 Tsp. Ground Mustard *
- (Optional) 1 Tbs. Cornstarch *
1. Mix together ingredients for your marinade/sauce and separate into two bowls. [All ingredients marked with a (*)]
2. Trim the fat off your steak and pat dry.
3. Soak your steak in half your marinade and let sit for 10 – 15 minutes.
4. While your steak is marinading: chop, dice or julienne your veggies and set aside.
5. Heat up 2 tbs. of EVOO over medium-high heat in a cast-iron pan and place your steak in the heated pan.
6. Cook for about 5 – 6 minutes each size depending on the size of your steaks and your desired temperature.
7. While you’re waiting for your steak to sear up, rinse quinoa and cook according to package instructions.
8. Heat remaining 1 tbs. of EVOO on medium heat and sauté your veggies (Add remaining half of sauce during the last 2 -3 minutes of cooking time)
8. When steak is at desired temperature, remove from heat and let rest for at least 5 minutes before slicing.
9. Fluff your quinoa & separate into 4 servings.
Add your veggies, protein and enjoy!
Here is an APPROXIMATE caloric breakdown of each portion size for the recipe mentioned calculated from the nutritional values found on www.nutritionvalue.org: