Finn-Erik Cooks - Lomo Saltado with quinoa and passion fruit coleslaw

Recipe below video

The beef marinade
400 gram sirloin beef
1 dl red wine
0,5 dl soy sauce
2-3 cloves of fresh garlic
A table spoon of fresh ginger
1 tea spoon of liquid honey
1 tea spoon of cumin, grounded
Some chili powder

Passion fruit coleslaw
Cabbage
Carrots
A green sour apple
2 passion fruits
1 dl light kesam
0,5 dl light mayo
1 teaspoon of liquid honey
​1/2 lime

For the rest
1 dl quinoa
3 dl chicken or vegetable stock
1 red onion
1 sweet pepper
Some parsley

1 day before:
Make the marinade and cut meat.
Slice the sirloin in thin cuts. Mix red wine, soy sauce and honey. Add crushed garlic, copped ginger, cumin and chili powder. Stir and mix well. Add the meat, cover with plastic and put in refrigerator over night.

On the day:
Cook quinoa in stock. Takes about 15 minutes. The stock should be completely socked up in the seeds. Use medium/low heat.

Shred cabbage and carrots, and dice the apple. Mix quark, mayo, honey and lime juice. Take the passion fruit juice out, using a sleve. Stir. Blend vegetables and liquids. 

Cut red onion, sweet pepper and parsley. Go for chunks, size vice.

Take the sirloin out of the marinade.
Heat a pan, using high heat. Use oil. Fry the tender strips of beef quickly, adding just salt and pepper. Do the same with the vegetables prepped, including the parsley. Add the beef and mix.
Plate the dish starting with quinoa, add beef and a portion of the passion fruit coleslaw. Enjoy with a Cabernet sauvignon from Argentina or a vintage Champagne.