Beef Steaks with Moroccan Rice & Aioli

Beef Steaks with Moroccan Rice & Aioli

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, September 22, 2019.
Order Now
Order Now

Ingredients

Beef

  • 2 packs beef scotch steaks, cut into 1cm-thick strips
  • 2 1/2 tsp Moroccan spices

Pilaf

  • 1/2 red onion, finely diced
  • 1/2 Tbsp butter
  • Remaining Moroccan spices
  • 1 cup basmati rice
  • 1 1/2 cups beef or vegetable stock
  • 1/3 cup boiling water

Salad

  • 1 tsp honey
  • 1 tsp mustard
  • 1 lettuce, thinly sliced
  • 1 carrot, peeled into ribbons
  • 1 tomato, diced
  • 1 pack roasted red capscium, roughly chopped

To Serve

  • 1 pack eggplant aioli

Steps

  1. Bring a half full kettle to the boil. Prep beef. Pat beef dry, cut into 1cm-thick strips. Toss with first measure of Moroccan spices, a pinch of salt and a drizzle of olive oil.
  2. Prep & cook pilaf. Heat butter in a medium pot on medium heat. Cook onion for 2-3 minutes, until softened. Add remaining Moroccan spices and cook, stirring, for 30 seconds. Add rice, stock and boiling water measure and bring to the boil. Cover with lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for a further 8 minutes. Fluff up cooked rice with a fork.
  3. Prep salad. In a bowl, whisk honey and mustard with a drizzle of vinegar and olive oil. Add remaining salad ingredients and toss to combine. Season to taste.
  4. Cook beef. Heat a drizzle of oil in a fry-pan on high heat. Cook beef, in batches, stir-frying for 1-2 minutes, until browned. Rest, covered for a few minutes.
  5. Serve pilaf with beef, salad and a dollop of eggplant aioli.

Nutritional Information

Energy 2471 kj
591 kcal
Protein 39.9g
Carbohydrate 47.8g
Fat 26.0g