Moroccan Beef with Pilaf and Eggplant Aioli

Moroccan Beef with Pilaf and Eggplant Aioli

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, August 13, 2017.
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This Moroccan dish is super easy and combines the fragrant, authentic North African flavours of eggplant, cinnamon and cumin. Delish!

Ingredients

MOROCCAN BEEF

  • 550g beef rump steaks (at room temperature)
  • 1½ tablespoons olive oil
  • 2 teaspoons GF Moroccan beef spice mix
  • ¼ teaspoon salt

PILAF

  • ½ tablespoon butter
  • ½ brown onion, finely diced
  • ½ teaspoon GF Moroccan beef spice mix
  • 1 cup basmati rice
  • 1½ cups GF beef or vegetable stock

SALAD

  • ½ iceberg lettuce
  • 2 carrots
  • 1 tomato

DRESSING

  • ¾ tablespoon GF vinegar (e.g. red wine, white wine, cider) ▲
  • 1 teaspoon runny honey
  • ¾ teaspoon GF mustard (e.g. Dijon, wholegrain)
  • 2 tablespoons olive oil
  • ¼ teaspoon salt

EGGPLANT AIOLI

  • 80g GF Moroccan eggplant dip
  • 1½ tablespoons GF mayonnaise

TO SERVE

  • 2-3 tablespoons chopped parsley leaves and stalks
  • 25g sliced almonds

Steps

  1. Pat beef dry with paper towels and cut into 1cm-thick strips. Place in a shallow dish with all remaining Moroccan beef ingredients. Set aside to marinate at room temperature for 10 minutes.
  2. While beef marinates, prepare the pilaf. Heat butter and a drizzle of oil in a medium pot on medium heat. Cook onion for 2-3 minutes, until softened. Add second measure of Moroccan beef spice mix and cook for a further 30 seconds. Stir in rice and stock and bring to the boil.
  3. As soon as it boils, cover with lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  4. Thinly slice lettuce; peel carrots into long, thin ribbons, stopping once you reach the core; dice tomato 1cm. Place all in a large bowl. Mix all dressing ingredients together in a small bowl. In another small bowl, combine eggplant aioli ingredients.
  5. Heat a drizzle of oil in a large fry-pan on high heat. Cook beef, in batches, for 1-2 minutes, until browned. Set aside, covered in foil, to rest for a few minutes. Toss dressing through salad just before serving. Season with salt and pepper.
  6. spoon pilaf onto plates and top with slices of Moroccan beef. Serve salad and eggplant aioli on the side and garnish with parsley and sliced almonds.

Nutritional Information

Energy 2433 kj
582 kcal
Protein 32.7g
Carbohydrate 37.6g
Fat 32.6g