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Venezuelan-Style Beef and Quinoa One-Pan

This vibrant one-pan dish combines tender beef with quinoa and seasonal vegetables, highlighting flavors inspired by Venezuelan cuisine and Chinese influences.

One-pan
Prep 20m · Cook 50m · Total 1h 10m
13 ingredients

Using quinoa as a base nods to the Andean grains cherished in Venezuelan cooking, while the beef reflects the heartiness found in Chinese stir-fries. The steaming technique ensures a tender finish, while bell peppers and herbs bring freshness to the plate. This dish embodies a fusion of cultures, showcasing how diverse culinary traditions can come together on a single plate. Inspired by China Vanke Gets Temporary Lifeline to Prevent Debt Default and What We Know About U.S. Interceptions of Oil Tankers in Venezuela.

Instructions

  1. Heat olive oil in a large pan over medium-high heat. Add the sliced onions and sauté for 3-4 minutes until translucent.
  2. Add the minced garlic, beef strips, cumin, paprika, salt, and pepper, cooking until the beef is browned on all sides, about 5-7 minutes.
  3. Stir in the sliced red and yellow bell peppers and cook for another 3 minutes until slightly softened.
  4. Add the rinsed quinoa and beef broth to the pan. Bring to a simmer, then cover and reduce heat to low. Cook for 15-20 minutes until quinoa is fluffy and liquid is absorbed.
  5. Once cooked, remove from heat and let it sit, covered, for another 5 minutes.
  6. Fluff the quinoa with a fork, garnish with chopped cilantro, and serve warm.