Beef, Broccoli and Quinoa Salad
1 cup quinoa 2 cups water 3cm piece of ginger, sliced 1 tsp chilli flakes 60ml olive oil 1 garlic clove, crushed 600g beef eye fillet steaks Salt Pepper 1 broccoli, cut into florets 40g cashew nuts Coconut Dressing 125ml coconut milk 60ml lime juice 1 tbsp ginger, grated
To make the coconut dressing, place the coconut milk, lime juice and grated ginger in a bowl and whisk to combine. Place the quinoa, water and ginger slices in a saucepan over high heat and bring to the boil. Cover with a lid and reduce the heat to low and 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 it aside to cool completely (if you have a rice cooker this step can also be done in this). Heat a large frying pan over high heat. Place the chilli flakes, oil and garlic in a small bowl and mix to combine. Brush the beef steaks and broccolini with the chilli mixture and sprinkle with salt and pepper. Cook the beef for 3 minutes on one side then flip over to cook for a further 3 minutes. Set aside and allow to rest for 5 minutes. Cook the broccoli in the frying pan for 2–4 minutes until lightly charred but still tender. Set aside. Place the cashew nuts in the frying pan for 2 minutes. Place the quinoa, broccoli and cashews in a bowl and toss to combine. Serve the beef with the quinoa salad and drizzle over the coconut dressing.