Saltado de Vainitas with Quinoa

Ingredients

• 1 lb (450g) beef sirloin, thinly sliced 1 lb (450g) beef sirloin, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon oregano 1 teaspoon oregano
• 1 teaspoon sugar 1 teaspoon sugar
• 1 cup (200g) green beans, trimmed and halved 1 cup (200g) green beans, trimmed and halved
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• Salt and pepper, to taste Salt and pepper, to taste
• 2 cups (400g) cooked quinoa 2 cups (400g) cooked quinoa
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 22g, 4g
• Protein: 32g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet or wok, heat the vegetable oil over high heat.
2. 2.
   Add the beef slices and stir-fry until browned. Remove the beef from the skillet and set aside.
3. 3.
   In the same skillet, add the red onion and garlic. Sauté until the onion becomes translucent.
4. 4.
   In a small bowl, whisk together the soy sauce, red wine vinegar, cumin powder, paprika, oregano, and sugar. Pour the mixture into the skillet and stir well.
5. 5.
   Add the green beans and bell peppers to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
6. 6.
   Return the beef to the skillet and toss everything together. Cook for an additional 2 minutes to heat through.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Saltado de Vainitas over a bed of cooked quinoa.
9. 9.
   Garnish with fresh cilantro.

Treat your ingredients with care...

• Beef sirloin — For tender and juicy beef, make sure to slice it thinly against the grain. This will help to break down the muscle fibers and ensure a more tender result.
• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness. Use a 1:2 ratio of quinoa to water for fluffy results. Cook it according to the package instructions or use a rice cooker for convenience.

Tips & Tricks

• For an extra kick of flavor, add a splash of Peruvian yellow chili sauce (aji amarillo) to the stir-fry.
• If you prefer a vegetarian version, you can substitute the beef with tofu or tempeh.
• Feel free to customize the vegetable selection based on your preferences. You can add mushrooms, carrots, or snap peas for additional variety.
• To make it spicier, add a pinch of red pepper flakes or finely chopped chili peppers.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Saltado de Vainitas with quinoa as the main course. Garnish with fresh cilantro for a pop of color and freshness. This dish pairs well with a side of crusty bread or a simple green salad.

Presentation advice

To present the Saltado de Vainitas, arrange a generous portion of the stir-fry on a plate, placing it next to a mound of fluffy quinoa. Garnish with a sprig of fresh cilantro for an elegant touch. Serve with a side of crusty bread or a colorful salad to complete the presentation.