Honey, Soy & Lime Porterhouse Strips with Quinoa Stir Fry
  • Prep time: 35 minutes
  • Calories: 710
In this recipe you will include the delicate flavour of Thai basil, a Southeast Asian variety of basil with small leaves and purple stems. Also known as ‘bai horapa’, it has notes of anise flavour but a familiar basil smell. You will make a traditional and easy marinade using fresh lime, soy and honey together with Sriracha (the one and only) to introduce as much heat as you like. Be sure to read the entire recipe before you begin cooking and share the moment you plate it.
Ingredients
  • 23 Cup of White Quinoa
  • 12 Cup of Peas
  • 250 g of Porterhouse Steak (Thick-Cut)
  • 2 of Carrot
  • 1 of Brown Onion
  • 2 of Spring Onion
  • 1 Small Bunch of Thai Basil
  • 2 of Garlic Clove
  • 20 g of Soy Sauce (GF)
  • 2 Tsp of Sriracha Sauce
  • 1 Tsp of Honey
  • 1 of Lime
Recipe

Cook Quinoa:

Place quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 113 cups of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Prepare Ingredients:

Wash the fresh produce. Pat dry beef with paper towel and cut into 112 cm thick, stir fry strips. Peel carrots and cut into 0.3 cm rounds. Peel and mince garlic. Medium dice half the onion (you will have remainder). Halve lime; cut 1 half into 6 wedges and reserve remainder. Trim and discard roots of the spring onions, and thinly slice. Pick Thai basil leaves, discarding stems.

Marinate Beef:

In a medium bowl, combine juice of half the lime, garlic, half the soy sauce, half the Sriracha (add as much or as little as you like), and honey. Add beef and toss to coat. Marinate at room temperature for at least 10 minutes.

Stir Fry Quinoa:

Heat vegetable oil in a medium pan over medium heat. When oil is shimmering, add carrot and onion and sauté until fragrant, about 2 minutes. Add peas and sauté until warm, 3 minutes. Stir in quinoa, remaining soy sauce and Sriracha sauce (to taste) and cook until combined, 2 minutes. Transfer to a bowl and cover to keep warm. Wipe pan clean.

Cook Beef:

Add vegetable oil over high heat. When oil is just smoking, add beef, reserving marinade in the bowl. Heat until just cooked through, about 1 minute. Reduce heat to medium, add Thai basil (tearing as you add) and reserved marinade. Cook until well combined, about 1 minute more or until cooked to your liking.

You Plate It:

Divide quinoa between bowls. Top with beef and spoon over sauce. Garnish with remaining lime wedges and spring onion. Enjoy!