Pan-Seared Peruvian Beef Strips with Quinoa

Rinse 0.67 cup uncooked quinoa thoroughly in a fine-mesh strainer under cold running water to remove any bitter saponins.

In a small saucepan, combine the rinsed quinoa with 1.33 cups water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.

While the quinoa cooks, prepare the vegetables: peel and slice 1 medium red onion into 1/2-inch thick wedges; cut 2 plum tomatoes into 8 wedges each, discarding the seeds; slice 1 small yellow bell pepper into thin strips; mince 2 cloves garlic; and roughly chop 1/4 cup fresh cilantro.

Season 11 oz raw lean beef sirloin strips evenly with 1/2 tsp ground cumin, 1/4 tsp salt, and 1/4 tsp black pepper.

Heat 1 tsp olive oil in a large skillet or wok over high heat until it begins to smoke. Add the seasoned beef sirloin strips in a single layer and sear without moving for 1 to 2 minutes to develop a deep, caramelized crust. Flip and sear the other side for 1 minute, then transfer the beef to a clean plate and set aside.

Reduce the heat to medium-high and add the remaining 1 tsp olive oil to the same pan. Add the sliced red onion and yellow bell pepper strips. Stir-fry for 2 to 3 minutes until they start to soften but still retain a crisp bite.

Add the minced garlic to the pan and cook for 30 seconds until fragrant, being careful not to let it burn.

Return the seared beef and any accumulated juices to the pan. Add the sliced plum tomatoes, 1.5 tbsp low-sodium soy sauce, and 1.5 tbsp red wine vinegar. Toss everything together rapidly for 1 to 2 minutes until the tomatoes are just warmed through and a light, savory pan sauce coats all components.

Remove the pan from the heat and stir in half of the chopped cilantro. Serve the hot Peruvian beef stir-fry directly over the bed of fluffed quinoa, garnished with the remaining fresh cilantro.