Moroccan Beef and Baby Spinach Sorghum

Steps

1. a full kettle to the boil.
2. Combine all sorghum ingredients in a medium pot and bring to the boil. Continue to boil for about 50 minutes, or until tender with a slight bite.
3. While sorghum is cooking, pat beef dry with paper towels and cut into 1cm-thick strips, trim away any sinew. Combine beef with Moroccan beef spice mix (if using), first measure of oil and salt. Set aside to marinate.
4. Prepare vegetables. Trim ends off beans and slice 2cm; dice tomato; finely dice red onion (if using); finely slice spinach leaves; grate carrot; zest and juice lemon. Place all vegetables (except green beans) in a large bowl and set aside.
5. When sorghum has 10 minutes cook time remaining, heat second measure of oil in a large fry-pan on high heat. Cook beef, in two batches, for 1–2 minutes, tossing regularly until browned. Set aside, covered in foil, to rest for a few minutes.
6. Keep pan on heat and add a drizzle of oil. Stir-fry beans for about 2 minutes, or until bright green and tender. Toss cooked sorghum with all vegetables, oil and red wine vinegar (if using). Season to taste with salt and pepper.
7. Divide sorghum with vegetables between plates and top with slices of Moroccan beef. Crumble over feta and garnish with coriander (if using).