30m
PREP TIME
30m
COOK TIME
334
CALORIES
16
INGREDIENTS
Servings: 6
Ingredients
- 3/4 cup uncooked white quinoa
- 1 1/2 cups beef stock
- 1/4 cup finely chopped carrots
- 1 teaspoon grated lime peel
- 1/4 cup lime juice
- 3 tablespoons sesame oil
- 2 tablespoons chopped fresh cilantro
- 2 Thai bird’s eye chilies, seeded and chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons Thai Kitchen® Gluten Free Premium Fish Sauce
- 1 teaspoon sugar
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 1 pound boneless New York strip steaks
- 1 tablespoon oil
- 4 heads baby bok choy, quartered
- 2 tablespoons crushed peanuts
INSTRUCTIONS
- 1 Rinse quinoa; drain well. Bring stock, quinoa and carrots to boil in small saucepan. Reduce heat to medium-low; cover and simmer 15 minutes or until quinoa is tender and liquid is absorbed.
- 2 Meanwhile, mix lime peel, lime juice, sesame oil, cilantro, chilies, garlic, fish sauce, sugar and ginger in small bowl until well blended. Set aside.
- 3 Season steaks with desired amount of salt and pepper. Heat oil in large skillet on medium-high heat. Add steaks; cook 2 to 3 minutes per side or until desired doneness. Let stand 5 minutes before slicing.
- 4 Meanwhile, add bok choy to same skillet; stir-fry 3 to 4 minutes or until tender-crisp.
- 5 To serve, toss cooked quinoa with 1/4 cup of the lime vinaigrette. Divide quinoa among 6 bowls. Top quinoa with sliced beef and bok choy. Drizzle with remaining lime vinaigrette. Sprinkle with crushed peanuts.
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