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- 200g white quinoa,
- 500ml water
- 1 x 3cm piece (15g) fresh ginger, sliced
- ½ tsp dried chilli flakes
- 60ml olive oil
- 1 clove garlic, crushed
- Approx 800g beef steak of your choice (we love fillet)
- Sea salt and cracked black pepper
- 40g unsalted cashews, lightly dry toasted
- 2 x 175g pack tenderstem broccoli, trimmed
Coconut dressing- 125ml coconut milk
- 60ml lime juice
- 1 tablespoon grated fresh ginger
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- Preheat oven to 220°C/ Fan 200°C/ Gas 7. To make the coconut dressing, place the coconut milk, lime juice and grated ginger in a bowl and whisk to combine. Set aside.
- Place the quinoa, water and ginger slices in a medium saucepan over high heat and bring to the boil. Cover with a tight-fitting lid and reduce the heat to low. Cook for 10 minutes. Remove from the heat, discard the ginger and allow the quinoa to stand, covered, for 5 minutes. Remove the lid and set aside to cool completely.
- Heat a griddle pan over high heat. Place the chilli flakes, oil and garlic in a small bowl and mix to combine. Brush the steak and tender-stem broccoli with the chilli mixture and sprinkle with salt and pepper. Cook the steak to your liking, set aside and allow to rest for 10 minutes.
- Cook the tender stem broccoli in the char-grill pan for 2–4 minutes each side or until lightly charred and tender. Place the quinoa, tender-stem broccoli and cashews in a bowl and toss to combine. Thinly slice the beef and serve with the quinoa salad and coconut dressing.
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