There’s something about summer that calls for bold flavors, vibrant colors, and meals that feel both nourishing and exciting. This Cajun Beef with Carrot Ribbons & Quinoa is exactly that kind of dish. It’s spicy, fresh, light enough for hot days, but satisfying enough to be a dinner winner.
This recipe holds a special place in my kitchen because it reminds me of warm evenings spent cooking with my grandmother. Though she was steeped in traditional Italian flavors, she had a rebellious streak for trying new cuisines—and Cajun spice was one of her favorites to experiment with. This dish is my summer homage to her adventurous palate and her love for simple, powerful ingredients.
Why You’ll Love This Cajun Beef with Carrot Ribbons & Quinoa Recipe
- 🔥 Bold Cajun Flavor – The spices bring a kick without overwhelming the dish.
- 🥗 Nutrient-Packed – Quinoa and carrots balance the richness of the beef.
- 🌿 Naturally Gluten-Free – Clean, wholesome ingredients that fit most diets.
- 🕒 Quick to Make – Perfect for busy weeknights or spontaneous BBQs.
Ingredients (Serves 4)
Here’s everything you need to bring this spicy summer creation to life:
- 🥩 400g flank steak, thinly sliced
- 🥕 2 large carrots, peeled into ribbons
- 🌶️ 2 tsp Cajun seasoning (adjust to taste)
- 🫒 2 tbsp olive oil
- 🍋 Juice of 1 lemon
- 🌾 2 cups cooked quinoa
- 🧂 Salt & freshly cracked pepper, to taste
- 🌿 Optional garnish: chopped parsley, lemon wedges
📝 Tip: Use a vegetable peeler for easy carrot ribbons, and don’t skip resting the beef—it keeps it juicy!
Step-by-Step Instructions
1. Prepare the Quinoa
Cook quinoa according to package instructions. Fluff with a fork and set aside.
Shortcut tip: Use pre-cooked quinoa to cut prep time in half!
2. Marinate the Beef
In a bowl, combine the flank steak slices with Cajun seasoning, 1 tbsp olive oil, and lemon juice. Toss until coated. Let it sit for 10–15 minutes while you prepare the carrots.
Why marinate? It helps tenderize the meat and infuses flavor into every bite.
3. Make the Carrot Ribbons
Use a vegetable peeler to create long, thin carrot ribbons. Set aside in a bowl with a light sprinkle of salt and a drizzle of lemon juice.
4. Sear the Beef
Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the marinated beef and sear for about 2–3 minutes per side until golden brown and cooked through. Don’t overcrowd the pan—work in batches if needed.
Pro Tip: Avoid stirring too often so the beef gets a nice sear.
5. Assemble the Dish
On each plate, layer a scoop of quinoa, top with fresh carrot ribbons, and pile on the Cajun beef strips. Garnish with chopped parsley and lemon wedges if desired.
Variations & Serving Ideas
- 🥑 Add Avocado: For a creamy contrast to the spice.
- 🫘 Vegan Option: Replace beef with Cajun-spiced grilled tempeh or mushrooms.
- 🌽 Summer BBQ Version: Grill the beef and serve in lettuce cups or wraps.
- 🥒 Crispy Add-ons: Thin cucumber slices or pickled red onions for a tangy twist.
Nutrition Highlights (Per Serving)
- Calories: ~420 kcal
- Protein: 27g
- Carbohydrates: 34g
- Fiber: 6g
- Healthy Fats: 14g
This dish is protein-packed and fiber-rich, making it a great balanced option for lunch or dinner.
Why This Dish Screams Summer
- Fresh & Light – No heavy sauces or deep frying, just clean grilling and fresh ingredients.
- Bright Colors – The orange carrots, vibrant quinoa, and seared beef make for a plate full of sunshine.
- Picnic-Ready – Serve warm or cold; it travels beautifully in a lunchbox or picnic basket.
Cajun Cuisine at a Glance
Cajun cuisine, rooted in Louisiana’s French-speaking Acadian settlers, is known for its robust, smoky spice blends and comfort-food vibes. This dish brings that tradition into a healthier, modern format—perfect for the mindful summer eater.
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely. Cook and chill the quinoa and beef separately. Assemble just before serving.
What’s the best cut of beef for this?
Flank or skirt steak are ideal—they cook quickly and absorb marinades well.
Can I meal prep this?
Yes! Store all elements separately for up to 4 days in the fridge.
