Moroccan Garlic Beef

If you love the spicy freshness of Moroccan flavours with an African influence, then you’re going to heart this recipe. Juicy rump steak is perfectly complemented with a delicious, colourful salsa, and the filling, fiery lentils ensures your stomach and taste buds are happy.

Moroccan Garlic Beef

with jalapeños, chermoula & fresh parsley

4.9

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 35 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter (optional)
Photo of Moroccan Garlic Beef
  1. FLUFFY GOODNESS

    Boil the kettle. Place the bulgur wheat in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff up with a fork.

  2. PERFECT PEPPERS

    Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped peppers and fry until charred, 2-4 minutes (shifting occasionally).

  3. PREP STEP

    In a bowl, combine the diced Tomatoes, a drizzle of olive oil, ½ the chopped parsley, and seasoning. Set aside. In a small bowl, loosen the chermoula with a drizzle of oil.

  4. IT’S GETTING HOT IN HERE

    To the bowl with the cooked bulgur wheat, add the drained Lentils, the chopped green leaves, the chopped jalapeños (to taste), seasoning, the charred peppers, and the remaining parsley. Toss until fully combined.

  5. HEAR THAT STEAK SIZZLE

    Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.

  6. HEARTY FEAST

    Make a bed of the spicy bulgur wheat. Top with the Tomato salsa and dollop over the yoghurt. Side with the steak slices and drizzle over any remaining pan juices and the loosened chermoula. Well done, Chef!

  • Bulgur Wheat - 75ml

  • Pickled Bell Peppers - 30g

  • Tomato - 1

  • Fresh Parsley - 4g

  • Pesto Princess Chermoula - 15ml

  • Lentils - 60g

  • Green Leaves - 20g

  • Pickled Sliced Jalapeños - 20g

  • Free-range Beef Rump - 160g

  • Garlic Clove - 1

  • Low Fat Plain Yoghurt - 40ml

  1. FLUFFY GOODNESS

    Boil the kettle. Place the bulgur wheat in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff up with a fork.

  2. PERFECT PEPPERS

    Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped peppers and fry until charred, 2-4 minutes (shifting occasionally).

  3. PREP STEP

    In a bowl, combine the diced Tomatoes, a drizzle of olive oil, ½ the chopped parsley, and seasoning. Set aside. In a small bowl, loosen the chermoula with a drizzle of oil.

  4. IT’S GETTING HOT IN HERE

    To the bowl with the cooked bulgur wheat, add the drained Lentils, the chopped green leaves, the chopped jalapeños (to taste), seasoning, the charred peppers, and the remaining parsley. Toss until fully combined.

  5. HEAR THAT STEAK SIZZLE

    Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.

  6. HEARTY FEAST

    Make a bed of the spicy bulgur wheat. Top with the Tomato salsa and dollop over the yoghurt. Side with the steak slices and drizzle over any remaining pan juices and the loosened chermoula. Well done, Chef!

  • Bulgur Wheat - 150ml

  • Pickled Bell Peppers - 60g

  • Tomato - 1

  • Fresh Parsley - 8g

  • Pesto Princess Chermoula - 30ml

  • Lentils - 120g

  • Green Leaves - 40g

  • Pickled Sliced Jalapeños - 40g

  • Free-range Beef Rump - 320g

  • Garlic Clove - 1

  • Low Fat Plain Yoghurt - 80ml

  1. FLUFFY GOODNESS

    Boil the kettle. Place the bulgur wheat in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff up with a fork.

  2. PERFECT PEPPERS

    Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped peppers and fry until charred, 2-4 minutes (shifting occasionally).

  3. PREP STEP

    In a bowl, combine the diced Tomatoes, a drizzle of olive oil, ½ the chopped parsley, and seasoning. Set aside. In a small bowl, loosen the chermoula with a drizzle of oil.

  4. IT’S GETTING HOT IN HERE

    To the bowl with the cooked bulgur wheat, add the drained Lentils, the chopped green leaves, the chopped jalapeños (to taste), seasoning, the charred peppers, and the remaining parsley. Toss until fully combined.

  5. HEAR THAT STEAK SIZZLE

    Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.

  6. HEARTY FEAST

    Make a bed of the spicy bulgur wheat. Top with the Tomato salsa and dollop over the yoghurt. Side with the steak slices and drizzle over any remaining pan juices and the loosened chermoula. Well done, Chef!

  • Bulgur Wheat - 225ml

  • Pickled Bell Peppers - 90g

  • Tomatoes - 2

  • Fresh Parsley - 12g

  • Pesto Princess Chermoula - 45ml

  • Lentils - 180g

  • Green Leaves - 60g

  • Pickled Sliced Jalapeños - 60g

  • Free-range Beef Rump - 480g

  • Garlic Cloves - 2

  • Low Fat Plain Yoghurt - 120ml

  1. FLUFFY GOODNESS

    Boil the kettle. Place the bulgur wheat in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff up with a fork.

  2. PERFECT PEPPERS

    Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped peppers and fry until charred, 2-4 minutes (shifting occasionally).

  3. PREP STEP

    In a bowl, combine the diced Tomatoes, a drizzle of olive oil, ½ the chopped parsley, and seasoning. Set aside. In a small bowl, loosen the chermoula with a drizzle of oil.

  4. IT’S GETTING HOT IN HERE

    To the bowl with the cooked bulgur wheat, add the drained Lentils, the chopped green leaves, the chopped jalapeños (to taste), seasoning, the charred peppers, and the remaining parsley. Toss until fully combined.

  5. HEAR THAT STEAK SIZZLE

    Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.

  6. HEARTY FEAST

    Make a bed of the spicy bulgur wheat. Top with the Tomato salsa and dollop over the yoghurt. Side with the steak slices and drizzle over any remaining pan juices and the loosened chermoula. Well done, Chef!

  • Bulgur Wheat - 300ml

  • Pickled Bell Peppers - 120g

  • Tomatoes - 2

  • Fresh Parsley - 15g

  • Pesto Princess Chermoula - 60ml

  • Lentils - 240g

  • Green Leaves - 80g

  • Pickled Sliced Jalapeños - 80g

  • Free-range Beef Rump - 640g

  • Garlic Cloves - 2

  • Low Fat Plain Yoghurt - 160ml

Frequently Asked Questions

What is the preparation time for Moroccan Garlic Beef?

The preparation time for Moroccan Garlic Beef with jalapeños, chermoula & fresh parsley is between 10 and 25 minutes.

What is the total time required to make Moroccan Garlic Beef with jalapeños, chermoula & fresh parsley?

The total time required to make Moroccan Garlic Beef with jalapeños, chermoula & fresh parsley is between 25 and 35 minutes.

How many servings does Moroccan Garlic Beef provide?

4 servings

What are the main ingredients in Moroccan Garlic Beef?

Beef, Bulgur Wheat, Free-Range Beef Rump, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Lentils, Low Fat Plain Yoghurt, Pesto Princess Chermoula, Pickled Bell Peppers, Pickled Sliced Jalapenõs, Tomato, Tomatoes

What is the nutritional information of Moroccan Garlic Beef?

Calories: 817, Carbs: 85 grams, Fat: grams, Protein: 57.5 grams, Sugar: 12.3 grams, Salt: 576 grams

How do I prepare Moroccan Garlic Beef?

PREP STEP: In a bowl, combine the diced tomatoes, a drizzle of olive oil, ½ the chopped parsley, and seasoning. Set aside. In a small bowl, loosen the chermoula with a drizzle of oil. HEARTY FEAST: Make a bed of the spicy bulgur wheat. Top with the tomato salsa and dollop over the yoghurt. Side with the steak slices and drizzle over any remaining pan juices and the loosened chermoula. Well done, Chef! FLUFFY GOODNESS: Boil the kettle. Place the bulgur wheat in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff up with a fork. PERFECT PEPPERS: Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped peppers and fry until charred, 2-4 minutes (shifting occasionally). IT’S GETTING HOT IN HERE: To the bowl with the cooked bulgur wheat, add the drained lentils, the chopped green leaves, the chopped jalapeños (to taste), seasoning, the charred peppers, and the remaining parsley. Toss until fully combined. HEAR THAT STEAK SIZZLE: Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak, fat-side down, until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil and the grated garlic. Remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.

What should be prepared from my kitchen to make Moroccan Garlic Beef?

Beef, Bulgur Wheat, Free-Range Beef Rump, Fresh Parsley, Garlic Clove, Garlic Cloves, Green Leaves, Lentils, Low Fat Plain Yoghurt, Pesto Princess Chermoula, Pickled Bell Peppers, Pickled Sliced Jalapenõs, Tomato, Tomatoes

How many calories does Moroccan Garlic Beef have?

817 calories

How much fat content does Moroccan Garlic Beef have?

grams

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