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Beef with Horseradish & Rainbow Veg
Beef and horseradish snuggle up in a bowl of crunchy raw veg and tender quinoa, drizzled with a mustardy dressing of ginger tamari and zingy lime.
Ingredients
- 150g quinoa
- 300ml boiling water
- 2 beetroot
- 2 carrots
- 1 red onion
- ½ cucumber
- A thumb of ginger
- 1 lime
- 1 tbsp tamari
- 1 tbsp horseradish mustard
- 1 tsp olive oil
- 250g beef stir fry strips
- Sea salt
- Freshly ground pepper
Prep: 20 mins | Cook: 10 mins
Method
1. Rinse the quinoa under cold water for 1-2 mins (this washes off any of the natural soapy coating) and tip it into a pan. Pour in 300ml boiling water. Cover and bring to the boil, then simmer for 10-12 mins till the quinoa has absorbed the water and is tender. Take off the heat and allow to cool slightly.
2. Meanwhile, trim and peel the beetroot. Slice it into thin matchsticks and pop into a bowl. Peel the carrots, and use the peeler to peel the carrots into thin ribbons. Peel down to the core, then thinly slice the core. Peel and thinly slice the red onion. Halve the cucumber and dice one half into small pieces. Slide the carrots, onion and cucumber into the bowl with the beetroot.
3. Peel the ginger and finely grate it into a small bowl. Grate in the lime zest and squeeze in the juice. Stir in 1 tbsp tamari and 1 tbsp horseradish mustard. Pour the dressing into the bowl of veg and toss to coat.
4. Pour 1 tsp olive oil into a frying pan and warm it to a high heat. When the pan is smoking hot, add the beef stir-fry strips. Season with a pinch of salt and pepper. Fry for 3-4 mins, stirring once or twice, till browned.
5. Fluff up the quinoa and divide it between 2 warm bowls. Top with the marinated veg and any dressing left in the bowl. Finish off with the beef strips, and serve straight away.
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