This tasty lunch or dinner dish includes good-for-you ingredients and is so quick and easy to make.

Steak Skewers (Makes 8)
¼ C (60 ml) honey
¼ C (60 ml) Hoisin sauce
¼ C (60 ml) Soy sauce
¼ C (60 ml) rice vinegar
2 spring onions, chopped + extra for serving
3 Tbsp (45 ml) garlic, chopped
2 Tbsp (30 ml) Chinese five spice
2 tsp (10 ml) ginger, finely grated
pinch of ground black pepper
1.2 kg steak like T-Bone, rump or sirloin
1½ (roughly 180 g) red onions

oil, for shallow-frying
salt

Egg-fried Quinoa, Rice and Findus Wok Thai
1 tsp (5 ml) sesame oil
500 g Findus Wok Thai
1 Tbsp (15 ml) garlic, finely chopped
1 tsp (5 ml) ginger, finely grated
2 tsp (10 ml) butter
4 large eggs, whisked
2 tsp (10 ml) sesame seeds
2 C (500 ml) quinoa, cooked
1 C (250 ml) long grain rice, cooked
Soy sauce
ground black pepper

2 spring onions, thinly sliced
handful of mint leaves or micro herbs, to serve

Steak Skewers
Place the honey, Hoisin sauce, Soy sauce, rice vinegar, spring onions, garlic, Chinese five spice, ginger and black pepper into a food processor. Blend until smooth. Cut the steak into cubes – approximately 3cm x 3cm. Add them cubes to the marinade and leave in the fridge for at least 30 minutes or overnight.

To assemble the skewers, cut the onions into quarters. Loosen the slices. Thread three or four pieces of meat onto each skewer, alternating with a piece of onion. Repeat with the other 7 skewers.

Heat a pan over high heat until hot. Add a splash of oil and then fry the skewers for 1-2 minutes on each side. Each skewer will take about 8 minutes to cook. Cook longer if you prefer your meat well-done. Season with salt.

Egg-fried Quinoa, Rice and Findus Wok Thai
While the quinoa, rice and Findus Wok Thai vegetables are warming through, heat a pan or wok over high heat until hot. Add in the oil, Findus Wok Thai, garlic and ginger. Fry for 5-6 minutes until tender. Remove from the pan or wok.

Add the butter to the warm pan. Once melted, add in the eggs and stir for 2-3 minutes until scrambled and firm. Add the cooked Findus Wok Thai, sesame seeds, quinoa and rice to the eggs. Warm through. Season with Soy sauce and ground black pepper to taste.

To serve, place the egg-fried quinoa and rice into serving dishes. Add 2 skewers per personand scatter the chopped spring onions, mint leaves or micro herbs over the top.

TIP: To make celery curls that can be scattered on top of the skewers when served, peel off strands off celery using a vegetable peeler. Place the strands in ice water and leave in the fridge for at least 20 minutes. The celery strands will curl up and become crisp. Drain before scattering over the skewers.

TIP: If you want to remove the rice from the recipe then simply replace it with another cup of quinoa.

Photography and styling by Illanique van Aswegen
Assisted by Jeanne-Mari Theron