Description
A quick and nutritious dish featuring grass-fed ground beef and crisp broccoli served over fluffy quinoa. This meal is packed with protein, fiber, and flavor, making it a perfect weeknight dinner option.
Ingredients
- 10 oz grass-fed ground beef
- 1 head broccoli (about 2 cups florets)
- 1/2 cup quinoa
- 2 cloves garlic
- 1 thumb-size piece of ginger
- 2 scallions
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp cornstarch
- 1 tsp sugar
- 1 tbsp vegetable oil
- Salt, to taste
- Black pepper, to taste
- 1 cup water (for quinoa)
Instructions
- Rinse the quinoa under cold water. In a small pot, combine quinoa with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed and quinoa is fluffy, about 15 minutes.
- Meanwhile, cut the broccoli into florets. Peel and finely chop the garlic and ginger. Thinly slice the scallions, keeping the white and green parts separate.
- In a small bowl, mix soy sauce, hoisin sauce, sugar, and 1/4 cup water. In another small bowl, mix cornstarch with 1 tsp water to make a slurry.
- Heat vegetable oil in a large skillet over medium-high heat. Add ground beef, breaking it apart with a spoon, and cook until browned, about 5-6 minutes. Season with salt and pepper. Transfer to a plate.
- In the same skillet, add sesame oil, garlic, ginger, and white parts of scallions. Cook for 1 minute until fragrant. Add broccoli and 2 tbsp water, cover, and steam for 2-3 minutes.
- Return beef to the skillet. Pour in sauce mixture and cook for 1-2 minutes. Stir in cornstarch slurry and cook until sauce thickens, about 1 minute more.
- Fluff the quinoa and divide it between plates. Top with beef and broccoli mixture. Garnish with green parts of scallions and serve.
Notes
- Use tamari instead of soy sauce for a gluten-free version.
- Add red chili flakes for a spicier kick.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 80mg
