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Sumac Grassfed Beef Stir Fry
- Prep time 15Min
- Cook time 20Min
- Technique Stir Fry, Sear
- Meat Beef
- Cut Sirloin
- Serves 2
Combining the stir-fry technique with heaps of fresh veggies, grass-fed Aussie beef and your new favourite spice, the delightfully tart, citrusy sumac is an #Aussome way to spice up any weeknight.
Ingredients
- 2 each (8 ounces) Australian grass-fed beef sirloin steaks, fat trimmed
- 1 red onion, thinly sliced
- 1 bunch asparagus, trimmed, cut into thirds
- 1 bunch broccolini, trimmed, cut into thirds
- 1 bunch baby carrots, trimmed, peeled, large carrots halved lengthways
- 4 ounces Brussels sprouts, quartered
- 4 ounces yellow squash, cut into wedges
- 3 cups baby spinach leaves
- ½ cup quinoa, rinsed
- 1 teaspoon sumac
- 2 Tablespoons extra virgin olive oil/spray
- Juice of 1 lemon
- To serve: Parsley leaves, roasted almonds (chopped), red chilli (sliced), lemon wedges
Method
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Cook quinoa according to packet instructions. Drain and set aside.
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Meanwhile, place steaks, sumac and half the oil in a medium bowl. Season and rub to coat well. Heat a large frying pan over medium-high heat and cook beef for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes to rest. Thinly slice.
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Spray the same frying pan with olive oil and reheat over medium-high heat. Add onion and stir fry for 2 minutes. Add asparagus, broccolini, carrots, Brussels sprouts and squash and stir fry for 2-3 minutes or until vegetables are just tender. Remove from heat, and add quinoa, baby spinach and sliced beef to the pan. Drizzle with lemon juice and remaining oil, season and toss to coat.
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Serve with parsley, almonds, chilli and lemon wedges.
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Tips/Easy Swaps: Get creative with different flavours. Try lemon, pepper, Chinese 5 spice, Cajun or taco seasoning. Swap quinoa for lentils, couscous, rice or beans.
