- 1 tbsp. olive oil
- ¼ tsp. red pepper flakes
- 12 oz. skirt or strip steak, sliced thinly into 1-inch strips
- 1 medium carrot, chopped
- ½ medium sweet onion, chopped
- 4 scallions, diced
- ½ green pepper, chopped
- 1 tsp. soy sauce
- 3 oz. quinoa linguini pasta
Thoroughly wash all vegetables. Set aside. Heat olive oil and red pepper in large sauté pan at high heat. Add beef; cook for 1 minute on each side until evenly brown. Remove beef from pan and set aside. Return pan to high heat. Add carrot; cook 3 minutes. Add remaining vegetables. Cook 2 minutes, stirring occasionally. Add beef and soy sauce. Cook 2 minutes. Fill a medium saucepan halfway with water. Bring to a boil. Add pasta; reduce heat to medium-low. Cook approx. 4 minutes. Remove from heat. Let stand in hot water for 4 minutes. Drain and combine with beef and vegetables. Serve and enjoy. Serves 4.
Tip: Quinoa is known as a super grain because of its higher iron, potassium and riboflavin content. It is also gluten-free, and its protein is high in the amino acid lysine.