What are the main ingredients in Moroccan Garlic Beef?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Moroccan Garlic Beef

Name: Moroccan Garlic Beef
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter (optional)

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

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

Ingredients:

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

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 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.
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).
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.
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.
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

Download the Recipe

Serves 2

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).
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.
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.
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

Download the Recipe

Serves 3

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.
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).
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.
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.
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

Download the Recipe

Serves 4

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.
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).
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.
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.
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!