Skirt Steak Stir-Fry with Quinoa and Ginger-Sesame Dressing

• 1 1/4 cups white quinoa (about 8 ounces), rinsed and drained
• 1/4 cup soy sauce
• 2 tablespoons finely grated fresh ginger
• 1 tablespoon distilled white vinegar
• 3 tablespoons toasted sesame oil
• 1 pound skirt steak, cut into pieces and sliced against the grain into 1/4-inch-thick strips
• 2 tablespoons minced garlic
• Kosher salt
• Pepper
• 1 head bibb lettuce, torn into bite-size pieces
• 2 cups bean sprouts

1. In a medium saucepan of boiling water, cook the quinoa until tender, about 10 minutes.
2. Drain and return to the pan.
3. Cover and let stand for 10 minutes; fluff with a fork.
4. In a small bowl, whisk the soy sauce with the ginger, vinegar and 2 tablespoons of the sesame oil.
5. In a large skillet, heat the remaining 1 tablespoon of sesame oil.
6. Add the steak and garlic and stir-fry over high heat until the steak is browned, about 2 minutes.
7. Season with salt and pepper.
8. Divide the lettuce among 4 plates and top with the steak, quinoa, ginger-sesame dressing and bean sprouts.

white quinoa, soy sauce, ginger, white vinegar, sesame oil, skirt, garlic, kosher salt, pepper, bibb lettuce, bean sprouts

Taken from www.foodandwine.com/recipes/skirt-steak-stir-fry-quinoa-and-ginger-sesame-dressing (may not work)