In a large cast iron skillet or wok stir fry beef in 3 tablespoons oil until meat is no longer pink.
Quinoa salad vegan. Delicious served with egg noodles or steamed rice and with some fresh chilli scattered on top and a good squeeze of lime juice. Stir fry until no longer pink 2 3 minutes. Stir fry until the vegetables are crisp tender 3 5 minutes. Cook until spinach is wilted and beef is heated through stirring occasionally.
Stir broth mixture and add to the pan. Pour in the soy sauce and 1 teaspoon of sesame oil then toss to coat. Stir fry red pepper red onion jalapeno and remaining garlic in remaining oil just until vegetables are crisp tender 2 3 minutes. Remove and keep warm.
Cook and stir vegetables for 2 minutes. Drop in the seasoned beef and fry for 2 minutes then add the broccoli and fry for a further 2 minutes stirring all the time. Add spinach and beef. Stir beef into vegetables and season with soy sauce and sesame seeds.
In the same skillet stir fry broccoli cauliflower and carrots in remaining oil for 5 minutes.