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30 min
€3.20
2 plates
Dinner
Nutrition per person
540 kcal
52
16
40
Carbs (g)
Fat (g)
Protein (g)
Quick Beef and Onions over Buckwheat
2 plates
Serving size:
Time to prepare:
30 min
Cost per person:
€3.20
Energy per person:
Nutrition (per person):
540 kcal
52
gram carbs
16
gram fat
40
gram protein
Ingredients
Substitutions
• 300 grams beef sirloin or flank, sliced thin across the grain
• 150 grams buckwheat groats
• 300 milliliters water or light stock
• 2 medium onions, sliced
• 1 table spoon oil
• 1 tea spoon butter (optional)
• 1 tea spoon mustard (optional)
• Salt and black pepper
• Beef: pork loin strips or chicken breast.
• Buckwheat: barley groats or rice.
• Mustard: a splash of vinegar and a pinch of sugar.
Allergens
None major (check mustard if used)
1. Rinse buckwheat. Bring water or stock to a boil with a pinch of salt. Add buckwheat, cover, and cook on low until tender and dry (about 15 minutes). Rest 5 minutes.
2. Pat beef dry and season well with salt and black pepper.
3. Heat oil in a wide pan on high. Add beef in a single layer and sear quickly, about 1–2 minutes per side. Remove to a warm plate.
4. Reduce heat to medium. Add onions and a small knob of butter if using. Cook, stirring, until soft and lightly golden.
5. Return beef to the pan, add mustard if using, toss for 30 seconds. Taste and adjust seasoning.
6. Fluff buckwheat with a fork.
How to make
Serving tip
Serve the beef and onions over warm buckwheat. Finish with chopped parsley or dill.
Alenka's note
“Lean beef, sweet onions, and nutty kasza—strong flavor, light feeling.”
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