-
1
Finely dice the onion.
-
2
Cut the tops off the 3 peppers, clean out the seeds, cut them in half and then cut them into thin strips.
-
3
Cut the mushrooms in half and then slice them (about a cup when sliced)
-
4
Season the steaks with salt and pepper to your liking and then slice them into thin strips.
-
5
Place pan or wok on med-hi heat.
-
6
When hot add coconut oil or whatever oil you prefer.
-
7
Toss in onions.
-
8
After a minute add the peeled, unchopped roasted garlic (diced if using raw garlic).
-
9
After another minute as onion starts to brown, toss in mushrooms and sautee for a minute.
-
10
Add in peppers tossing to coat with mushroom and onions.
-
11
Sautee for a couple of minutes.
-
12
(You want these to still have a bit of crispness at the end)
-
13
Add steak and brown on both sides...about 1 and 1/2 to 2 minutes.
-
14
Add Cooking sherry and let it bubble for a minute then add the soy...bubble for another minute.
-
15
Add the quinoa mixing it with everything.
-
16
Start with a cup and add more if you like.
-
17
You want there to be enough quinoa to pick up the sauce but not too much that there is quinoa with no sauce.
-
18
No.salt will be needed but add some fresh ground pepper to taste.
-
19
Optional: to add some creaminess, add 1/2 to 1 tbsp of butter before serving.
-
20
Serve in a bowl or on a plate making sure you get a bit of everything.
-
21
As a final touch, I put a couple of cubes of feta on each serving
