Beef and vegetable stir fry with quinoa and rice

I love Jamie Oliver, I really do.

He’s extraordinarily passionate about food and cooking. So much so, its contagious. I want to start gnawing on my fingers while I’m watching him on TV – even after I’ve already had dinner… So much yumminess on the screen.

I do find, however, that his so-called 15 minute meals are a little far fetched. They’re probably only that quick to create if you’re a professional chef, have someone cleaning up after you and have your ingredients prepped and ready to go.

Don’t get me wrong, his recipes are fantastic, but I know that many of my clients would just prefer something simple that doesn’t require a whole lot of skill. If a recipe requires too much mental capacity and it’s perceived to be difficult or time-consuming, then people won’t cook it, simple as that (I have no hard evidence to back up this claim, it’s just an observation from almost 10 years in the industry).

Australian’s are definitely lacking skill in the kitchen and I believe whole heartedly that learning to cook shouldn’t just be reserved for those who have adopted cooking as their casual hobby. Everyone should learn how to cook because eating, essentially, is a matter of survival.

In saying that, we don’t all need to be eligible to audition for Masterchef and weeknight dinners shouldn’t take over an hour to prepare all the time (not unless you want them to…).

Here is a delicious, easy and very quick recipe for a beef and vegetable stir fry to satisfy the whole family on a busy weeknight.

beef and vegetable stir fry, quinoa and rice

Beef and Vegetable Stir Fry

5 from 1 vote
Recipe Serves 6 people
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Gluten Free, Wholefoods

Ingredients
  

  • 300 g rice, brown uncooked
  • 1 tbsp oil, peanut
  • 1 kg beef, steak cut into strips
  • 1 onion, red
  • 3 clove garlic crushed
  • 1 chilli, red (small) finely chopped
  • 1 capsicum, red sliced into sticks
  • 1 capsicum, yellow sliced into sticks
  • 1 carrot chopped into sticks
  • 1 broccoli chopped into florets
  • 2 cup sugar snap peas
  • 1 tbsp soy sauce GF if required
  • 1 tbsp Chinese rice wine
  • 1 tsp fish sauce GF if required
  • 1 lime quartered
  • 1 tsp sesame seeds

Instructions
 

  • Prepare brown rice and quinoa mix according to packet directions
  • While rice and quinoa are cooking, heat 1/2 tbsp peanut oil in a hot wok. Stir fry the beef strips in 3-4 batches until just cooked and set aside.
  • Heat the remaining oil in the hot wok. Add the onion, garlic and chilli and stir fry for 1 minute or until aromatic.
  • Add the carrot and broccoli and stir fry for a further 2 minutes. Add the capsicum and continue to toss over high heat for a further 2 minutes.
  • Add the beef back into the wok and then toss through the soy sauce, fish sauce and rice wine vinegar. Add the sugar snap peas and cook for a further 2 minutes.
  • While the are cooking microwave the sachets of instant brown rice and quinoa.
  • Remove the stir fry from the heat and drizzle with fresh lime juice and sesame seeds.
  • Serve rice and stir fry onto 6 plates. Enjoy!
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