Lean Beef Quinoa Pepper Bowl

What you need

Ingredients

Measured for 4 servings.

• 560 gTrimmed boneless beef sirloin, raw weight
• 420 gQuinoa Cooked
• 200 gBell Pepper
• 120 gOnion
• 12 mlOlive Oil

Make it

Method

1. 01

   Trim visible fat from the boneless sirloin, then weigh 560 g raw edible meat and slice it thinly against the grain. Cut 200 g red pepper and 120 g onion into strips. Reheat 420 g already-cooked quinoa until steaming; the listed 30 minutes do not include cooking dry quinoa.

2. 02

   Heat the measured 12 ml olive oil in a wide pan. Sear the beef in batches rather than crowding the pan. Cook the thickest piece to at least 63°C and let it rest for 3 minutes on a clean plate; thinner strips should be fully hot.

3. 03

   Cook the onion and pepper in the same pan for 4–5 minutes until tender-crisp. Return the beef and its collected juices briefly to heat through, then divide the meat, vegetables and quinoa equally among four bowls. The nutrition estimate assumes lean trimmed sirloin and about 11 g oil from the measured 12 ml; a fattier cut changes the result.