- Preheat oven to 100ºC (200ºF).
- Rinse quinoa in cold water using a sieve. Add quinoa and beef broth to a large saucepan and bring to a boil. Reduce heat to medium-low, cover, and let simmer for 20 to 25 minutes. Remove from heat and let stand for 5 minutes.
- In the meantime, pour milk in a bowl. Add corn starch and stir until smooth. Set aside.
- In one skillet (or another saucepan), pour beef broth and heat on high, scraping the bottom with a wooden spoon until sauce reduces to half.
- Add milk and corn starch mixture, bring to a boil, and cook until sauce is warm and has thickened slightly.
- Brush beef strips with mustard. Season generously with pepper and a little salt. Heat oil in a skillet set over medium-high heat and sear beef for about 1 minute on each side or until cooked through. Transfer to an oven-safe dish and place in oven to keep warm.
- In the same skillet, sauté red onion and bell peppers. Add some oil if necessary. Remove from heat and set aside.
- Serve beef over a bed of quinoa with vegetables on the side. Drizzle beef with sauce and sprinkle with fresh parsley.
VARIATION: Swap quinoa for millet or egg noodles.
Nutrition Note: It’s sometimes difficult to decide which cuts of beef to use for cooking. Opt for lean cuts like top sirloin since they offer all the benefits of meat including protein, iron, and vitamin B12, but with only moderate fat.
Recipe translated from the book Les menus solution famille by Isabelle Huot and Nathalie Régimbal.