|
|
Preparation time
10 minutes
Total time:
30 minutes
Serves
4
|
Ingredients
Quinoa
-
375 mL (1 1/2 cups) quinoa, rinsed in cold water
-
500 mL (2 cups) chicken broth
-
15 mL (1 tbsp.) ginger, freshly grated
-
60 mL (1/4 cup) fresh cilantro, chopped + leaves for garnish
-
2 green onions, finely chopped
-
5 mL (1 tsp.) toasted sesame oil
Marinade
-
125 mL (1/2 cup) soy sauce
-
80 mL (1/3 cup) brown sugar
-
15 mL (1 tbsp.) fresh ginger
-
1 clove garlic, minced
-
3–5 mL (1/2–1 tsp.) sriracha + 1 tbsp. for the sauce
-
3–5 mL (1/2–1 tsp.) sesame oil
-
2 strip loin steaks, cut into large cubes
-
1 red onion, cut into large cubes
-
45 mL (3 tbsp.) oyster sauce
|
Directions
-
Preheat the BBQ to 260 °C (500 °F).
-
In a bowl, mix all the marinade ingredients. Add the beef cubes and let marinate for 15 minutes. In the meantime, prepare the quinoa.
-
In a stock pot, bring the quinoa and chicken broth to a boil. As soon as it begins to boil, cover and reduce heat to low. Cook for 12–15 minutes, then remove from heat. Remove the lid and add the remaining quinoa ingredients. Mix, re-cover, and set aside.
-
Remove the beef from the marinade and strain. Pour the liquid in a measuring cup and heat for 1 minute in the microwave. Add the oyster sauce and the sriracha, mix, and set aside.
-
Pierce the beef cubes and red onion onto skewers.
-
Cook for 5 minutes on a hot BBQ.
-
Serve the skewers on the quinoa. Serve with the sauce and garnish with fresh cilantro, to taste.
Chef’s secret
- This quinoa is great both hot and cold. Add to a tuna salad the next day for a delightful leftover. The ginger adds a delicious touch of freshness. I love it!
|
|