Steak & Quinoa Fried Rice with Eggplant & Green Beans
 
Prep time
Cook time
Total time
 
I used a mix of red and white quinoa for this, just because. Feel free to use whatever variety you like! You could also try it with mixed grains, as in this recipe. If you're cooking for two, reserve two portions for the next day's lunch--this is fantastic left over.
Serves: 4
Ingredients
  • 1½ cups uncooked quinoa (red, white, or a mix; use about 4 cups of pre-cooked quinoa)
  • About ¾ pound top round steak, cut into ½-inch cubes
  • About 5 tablespoons safflower or grapeseed oil
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 4 scallions, white and light green parts sliced and sliced green parts saved for garnish
  • 1 onion, diced
  • 2 small Japanese eggplants, cut into half moons
  • Handful of green beans, trimmed and cut into 1-inch lengths
  • 2 eggs, lightly beaten
  • 1½ tablespoons brown sugar
  • 1½ tablespoons soy sauce
  • 2-3 teaspoons Sriracha
  • 1 lime, cut into wedges
Instructions
  1. Cook the quinoa according to package directions. It’s best to do this early in the day or the day before you want to eat. Refrigerate if you've made early in the day. If you're making the quinoa just before dinner, spread the cooked grains out on a baking sheet so that they cool quickly. You should have about 4 cups.
  2. Heat a large skillet or wok over high heat for 3 minutes. Add 2 tablespoons oil and the steak and cook for 3 to 4 minutes, stirring constantly. Sprinkle with salt. Add the ginger and garlic and stir fry 1 more minute then scape out into a bowl.
  3. Add 2 tablespoons oil and the eggplant, onion, and scallion. Sprinkle with salt. Cook until the veggies are soft, about 5 minutes. Add the string beans and cook 2 more minutes. Add the cooked quinoa and the steak and stir fry for about 3 minutes to heat everything up.
  4. Push quinoa to the side. Pour in 1 to 2 tablespoons oil into the empty space you created and pour in the eggs. Let set for a few minutes without stirring, then scramble them in their little space before stirring the cooked eggs back into the rice.
  5. In a little bowl, mix together the brown sugar, soy sauce and Sriracha. Drizzle this sauce over the stir fry and toss to combine. Taste for salt and spice and season to taste. Divide into portions and garnish with the green part of the scallions. Squeeze a little lime juice over each. Serve hot or room temperature with lime wedges.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2013/09/steak-quinoa-fried-rice-with-eggplant-green-beans.html