Combining stir-fry technique with heaps of fresh veggies, grassfed Aussie beef and your new favorite spice, the delightfully tart, citrusy sumac is an #Aussome way to spice up any weeknight.
2 each (8 ounce) Australian grassfed beef sirloin steaks, fat trimmed
1 red onion, thinly sliced
1 bunch asparagus, trimmed, cut into thirds
1 bunch broccolini, trimmed, cut into thirds
1 bunch baby carrots, trimmed, peeled, large carrots halved lengthways
4 ounces Brussel Sprouts, quartered
4 ounces yellow squash, cut into wedges
3 cups baby spinach leaves
½ cup quinoa, rinsed
1 teaspoon sumac
2 Tablespoons extra virgin olive oil / spray
Juice of 1 lemon
To serve: Parsley leaves, roasted almonds (chopped), red chili (sliced), lemon wedges
Cook quinoa according to packet instructions. Drain and set aside.
Meanwhile, place steaks, sumac and half the oil in a medium bowl. Season and rub to coat well. Heat a large frying pan over medium-high heat and cook beef for 3-4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes to rest. Thinly slice.
Spray same frying pan with olive oil and reheat over medium-high heat. Add onion and stir fry for 2 minutes. Add asparagus, broccolini, carrots, Brussels sprouts and squash and stir fry for 2-3 minutes or until vegetables are just tender. Remove from heat, add quinoa, baby spinach and sliced beef to pan. Drizzle with lemon juice and remaining oil, season and toss to coat.
Serve with parsley, almonds, chili and lemon wedges.
Get creative with different flavors. Try lemon, pepper, Chinese 5 spice, Cajun or taco seasoning. Swap quinoa for lentils, couscous, rice or beans.