Beef Strips with Plum-Chile Sauce, Toasted Corn Quinoa, and Lime Zucchini

Instructions

1. 1

   1. Rinse the quinoa under cold water. In a medium saucepan, heat 1 tablespoon olive oil (15 ml) over medium heat and toast the quinoa for 2 minutes, stirring. Add 240 ml (1 cup) beef broth or water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed.

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   2. While the quinoa cooks, heat a large skillet over medium-high heat. Add the corn kernels with no oil and toast for 3 to 4 minutes until lightly charred in spots. Remove and set aside.

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   3. In the same skillet, add 1 tablespoon olive oil (15 ml). Add half of the red onion, half of the garlic, and the zucchini. Season with 1/4 teaspoon salt and a pinch of black pepper. Sauté for 4 to 5 minutes until tender but still firm. Add 1 tablespoon lime juice (15 ml) and 2 tablespoons chopped cilantro. Toss, remove, and keep warm.

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   4. Place the chopped plums in a blender or food processor with the tomato, sweet pepper or mild red chile, the remaining red onion, the remaining garlic, tomato paste, cumin, oregano, paprika, honey, and 120 ml (1/2 cup) beef broth or water. Blend until smooth.

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   5. Season the beef strips with the remaining salt and black pepper. Heat the remaining 1 tablespoon olive oil (15 ml) in the large skillet over high heat. Sear the beef for 2 to 3 minutes, stirring, until browned around the edges.

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   6. Reduce the heat to medium and pour the plum sauce over the beef. Cook for 6 to 8 minutes, stirring occasionally, until the sauce thickens slightly and the beef is cooked through but still juicy.

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   7. Uncover the cooked quinoa, fluff with a fork, and fold in the toasted corn and half of the remaining cilantro. Taste and adjust with an extra pinch of salt if needed.

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   8. Serve a bed of toasted-corn quinoa, top with the beef strips in plum-chile sauce, and add the lime zucchini on the side. Finish with the rest of the fresh cilantro and a few drops of the remaining lime juice.

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   9. If you want to keep the dish warm before serving, place it in a preheated oven at 200°F (95°C) for up to 10 minutes, well covered so it does not dry out.