Gluten-Free Steak And Rice Bake Recipe
Fusion cuisine · 1240 calories
About this recipe
A hearty and satisfying gluten-free dinner featuring tender steak, vibrant vegetables, and perfectly cooked rice baked together in a savory broth.
Ingredients
- 200 g Hydroponic Sweet Bell Pepper (Cocktail)
- 1 Pack Button Mushroom (Anabe)
- 100 g Sambar Onion Peeled
- 125 g Mooz Butter Garlic & Herbes
- 5 ltr Fortune Xpert Pro Immunity Oil Blend Of Rice Bran & Sunflower Oil
- 100 g Catch Sprinklers - Iodized Table Salt
Instructions
- 1. Preheat your oven to 350°F (175°C).
- 2. Trim any bone and fat from the steak and cut it into 1-inch strips.
- 3. Heat a skillet over medium-high heat, add 1 tablespoon of oil, and brown the steak strips on all sides. Remove from heat.
- 4. In a large covered casserole dish, combine the browned steak, 1 cup of uncooked quinoa, 1/2 cup diced bell pepper, 1 cup sliced mushrooms, 1 can of gluten-free beef consommé, 1 tablespoon of diced onion, 2 teaspoons of salt, and 4 tablespoons of butter (cut into small pieces). Mix well.
- 5. Cover the casserole dish tightly with its lid or aluminum foil and bake in the preheated oven for 1 hour.
- 6. Remove from the oven, fluff the quinoa with a fork, and serve hot. Enjoy your gluten-free steak and quinoa bake!