Oh  my goodness this was amazing! Usually I don’t care for stir fry dishes but after a couple of bites I had to admit to my husband that he did good! Ha! He LOVED every minute of it! I had to share the recipe because it was so simple, fresh and….HEALTHY!! Yeah, every mama needs recipes like this!!! This is a great meal to follow Korean Beef Tacos when you are meal planning!

First step: Make the beef ( I usually make it ahead of time and can use the meat for other meals)

  • 3-4 pounds Chuck Roast
  • Some Brown Sugar 1/4 C
  • low sodium soy sauce
  • 10 cloves of garlic
  • ½ onion
  • diced 1 inch fresh ginger root peeled and grated
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 jalapeno dice

Directions Throw everything in and cook on low for 8 -10 hrs.

Second Step:

Cook the Quinoa and warm the veggies

  • 1 cup uncooked quinoa
  • 2 cups water or broth
    Bring quinoa and liquid to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
  • While the Quinoa is cooking get a large frying pan and turn on to medium heat. Once warm fill with chopped green beans, carrots and corn (2 Cup or 2 bags of fresh organic veggie mix) Do not add butter or oil.

Third Step:

Add 2 cups of the Korean beef to the pan, 1 Cup of Quinoa and sautee for 10 minutes. Stir and Serve warm