Explore the exciting aromas and flavours of Moroccan cuisine with this memorable meal, Chef. A bed of creamy yoghurt is topped with a medley of carrot, onion & piquante peppers, which is infused with a special UCOOK Moroccan spice mix. Served with a perfectly seared steak and baby tomatoes elevated with fresh coriander.
Moroccan Veg & Beef Sirloin
Moroccan Veg & Beef Sirloin
with baby tomatoes & piquanté peppers
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Tomatoes
- Beef Sirloin
- Carrot
- Fresh Coriander
- Low Fat Plain Yoghurt
- Moroccan Spice
- Onion
- Onions
- Piquanté Peppers
From your kitchen:
- Cooking Spray
- Seasoning (salt & pepper)
- Water
- Paper Towel
MOROCCAN VEG
Preheat the oven to 200°C. Spread the Carrot and onion on a roasting tray. Lightly add cooking spray and toss with the Moroccan spice and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
HERBY TOMATOES
In a bowl, combine the baby tomatoes with ½ the coriander. Season and set aside.
SUPERB STEAK
Place a pan over medium-high heat and lightly add cooking spray. 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). Remove from the pan and rest for 5 minutes before slicing and seasoning.
ADD MORE COLOUR
Toss the peppers through the roast veg before serving.
IMPRESSIVE, CHEF!
Make a base of the yoghurt and top with the roasted veg. Serve the tomatoes and the steak slices alongside. Garnish with the remaining coriander. Get ready to feast!
MOROCCAN VEG
Preheat the oven to 200°C. Spread the Carrot and onion on a roasting tray. Lightly add cooking spray and toss with the Moroccan spice and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
HERBY TOMATOES
In a bowl, combine the baby tomatoes with ½ the coriander. Season and set aside.
SUPERB STEAK
Place a pan over medium-high heat and lightly add cooking spray. 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). Remove from the pan and rest for 5 minutes before slicing and seasoning.
ADD MORE COLOUR
Toss the peppers through the roast veg before serving.
IMPRESSIVE, CHEF!
Make a base of the yoghurt and top with the roasted veg. Serve the tomatoes and the steak slices alongside. Garnish with the remaining coriander. Get ready to feast!
MOROCCAN VEG
Preheat the oven to 200°C. Spread the Carrot and onion on a roasting tray. Lightly add cooking spray and toss with the Moroccan spice and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
HERBY TOMATOES
In a bowl, combine the baby tomatoes with ½ the coriander. Season and set aside.
SUPERB STEAK
Place a pan over medium-high heat and lightly add cooking spray. 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). Remove from the pan and rest for 5 minutes before slicing and seasoning.
ADD MORE COLOUR
Toss the peppers through the roast veg before serving.
IMPRESSIVE, CHEF!
Make a base of the yoghurt and top with the roasted veg. Serve the tomatoes and the steak slices alongside. Garnish with the remaining coriander. Get ready to feast!
MOROCCAN VEG
Preheat the oven to 200°C. Spread the Carrot and onion on a roasting tray. Lightly add cooking spray and toss with the Moroccan spice and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
HERBY TOMATOES
In a bowl, combine the baby tomatoes with ½ the coriander. Season and set aside.
SUPERB STEAK
Place a pan over medium-high heat and lightly add cooking spray. 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). Remove from the pan and rest for 5 minutes before slicing and seasoning.
ADD MORE COLOUR
Toss the peppers through the roast veg before serving.
IMPRESSIVE, CHEF!
Make a base of the yoghurt and top with the roasted veg. Serve the tomatoes and the steak slices alongside. Garnish with the remaining coriander. Get ready to feast!
Frequently Asked Questions
What is the preparation time for Moroccan Veg & Beef Sirloin?
The preparation time for Moroccan Veg & Beef Sirloin with baby tomatoes & piquanté peppers is between 25 and 40 minutes.
What is the total time required to make Moroccan Veg & Beef Sirloin with baby tomatoes & piquanté peppers?
The total time required to make Moroccan Veg & Beef Sirloin with baby tomatoes & piquanté peppers is between 40 and 55 minutes.
How many servings does Moroccan Veg & Beef Sirloin provide?
4 servings
What are the main ingredients in Moroccan Veg & Beef Sirloin?
Baby Tomatoes, Beef Sirloin, Carrot, Fresh Coriander, Low Fat Plain Yoghurt, Moroccan Spice, Onion, Onions, Piquanté Peppers
What is the nutritional information of Moroccan Veg & Beef Sirloin?
Calories: 494, Carbs: 29 grams, Fat: grams, Protein: 41.4 grams, Sugar: 12 grams, Salt: 329.5 grams
How do I prepare Moroccan Veg & Beef Sirloin?
HERBY TOMATOES: In a bowl, combine the baby tomatoes with ½ the coriander. Season and set aside. IMPRESSIVE, CHEF!: Make a base of the yoghurt and top with the roasted veg. Serve the tomatoes and the steak slices alongside. Garnish with the remaining coriander. Get ready to feast! ADD MORE COLOUR: Toss the peppers through the roast veg before serving. SUPERB STEAK: Place a pan over medium-high heat and lightly add cooking spray. 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). Remove from the pan and rest for 5 minutes before slicing and seasoning. MOROCCAN VEG: Preheat the oven to 200°C. Spread the carrot and onion on a roasting tray. Lightly add cooking spray and toss with the Moroccan spice and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Moroccan Veg & Beef Sirloin?
Baby Tomatoes, Beef Sirloin, Carrot, Fresh Coriander, Low Fat Plain Yoghurt, Moroccan Spice, Onion, Onions, Piquanté Peppers
How many calories does Moroccan Veg & Beef Sirloin have?
494 calories
How much fat content does Moroccan Veg & Beef Sirloin have?
grams
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