New: April 2014
from plated.com

⅔ cup quinoa
½ cup peas
10 ounces flank steak
3 carrots
1 yellow onion
1 lime, divided
2 scallions
½ bunch Thai basil
2 cloves garlic
4 packets soy sauce (gluten-free),
divided
2 teaspoons Sriracha, divided
1 teaspoon honey

1. Cook Quinoa
Place quinoa, 1 cup water, and a pinch
salt in a small pot over high heat. Bring
to a boil, then reduce heat to low and
simmer until water has evaporated and
quinoa is tender, about 10 minutes.
Remove pot from heat, cover, and set
aside.

2. Prepare Ingredients
Set peas aside to thaw. Rinse beef and
pat dry with paper towel. Slice against
the grain as thinly as possible. Peel
carrots and cut into ⅛-inch rounds. Peel
onion and mince. Halve lime. Cut 1 half
into 6 wedges and reserve remainder.
Rinse scallions, trim and discard roots,
and thinly slice. Rinse Thai basil and
thinly slice leaves, discarding stems.
Mince garlic.

3. Marinate Beef
In a medium bowl, combine juice of
reserved lime half, garlic, half of soy
sauce, half of Sriracha, and honey. Add
beef and toss to coat. Marinate at room
temperature for at least 10 minutes or
up to 3 hours in fridge.

4. Stir-Fry Quinoa
Heat 1 tablespoon vegetable oil in a
medium pan over medium heat. When
oil is shimmering, add carrot and onion
and sauté until fragrant, 2 minutes. Add
peas and sauté until warm, 3 minutes.
Stir in quinoa, remaining soy sauce, and
remaining Sriracha and cook until
combined, 2 minutes. Transfer to a bowl
and cover to keep warm.

5. Cook Beef
Wipe pan from quinoa clean and add 1
tablespoon vegetable oil over high heat.
When oil is just smoking, add beef,
reserving marinade in bowl. Cook until
just cooked through, about 1 minute
per side. Reduce heat to medium, add
Thai basil and reserved marinade, and
cook until well combined, 1 minute.

6. Plate Beef
Divide quinoa evenly between 2 bowls.
Top with beef and spoon over sauce.
Garnish with lime wedges and scallion.
Serve hot.