Asian Quinoa Bowl with Steak and Bok Choy
main dishes

Asian Quinoa Bowl with Steak and Bok Choy

(4.0 Average )
Looking for a grain bowl recipe? You can't go wrong with traditional quinoa. This Asian-flavored easy quinoa bowl recipe is flavored by hearty beef stock and served with seared, thin-sliced beef and skillet stir-fried bok-choy. Drizzle with a zesty lime and ginger vinaigrette made with garlic, cilantro, and Asian chilies. Lastly, garnish with crushed peanuts for a salty, nutty crunch for the perfect every day meal prep recipe.
  • 30m

    prep time

  • 30m

    Cook Time

  • 334

    Calories

  • 16

    Ingredients

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Ingredients

6

Servings

  • 3/4 cup uncooked white quinoa
  • 1 1/2 cups Kitchen Basics® Original Beef Stock
  • 1/4 cup finely chopped carrots
  • 1 teaspoon grated lime peel
  • 1/4 cup lime juice
  • 3 tablespoons sesame oil
  • 2 tablespoons chopped fresh cilantro
  • 2 Thai bird’s eye chilies, seeded and chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons Thai Kitchen® Premium Fish Sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon McCormick Gourmet™ Organic Ground Ginger
  • 1 pound boneless New York strip steaks
  • 1 tablespoon oil
  • 4 heads baby bok choy, quartered
  • 2 tablespoons crushed peanuts

Instructions

  • Rinse quinoa; drain well. Bring stock, quinoa and carrots to boil in small saucepan. Reduce heat to medium-low; cover and simmer 15 minutes or until quinoa is tender and liquid is absorbed.

  • Meanwhile, mix lime peel, lime juice, sesame oil, cilantro, chilies, garlic, fish sauce, sugar and ginger in small bowl until well blended. Set aside.

  • Season steaks with desired amount of salt and pepper. Heat oil in large skillet on medium-high heat. Add steaks; cook 2 to 3 minutes per side or until desired doneness. Let stand 5 minutes before slicing.

  • Meanwhile, add bok choy to same skillet; stir-fry 3 to 4 minutes or until tender-crisp.

  • To serve, toss cooked quinoa with 1/4 cup of the lime vinaigrette. Divide quinoa among 6 bowls. Top quinoa with sliced beef and bok choy. Drizzle with remaining lime vinaigrette. Sprinkle with crushed peanuts.

Nutrition information (per Serving)

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