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, February 18, 2018.

Alternatively, cook beef on BBQ. Leave steaks whole, cook for 2-3 minutes each side then slice thinly after resting.


Ingredients

Moroccan Beef

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

Pilaf

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

Salad

  • ½ cos lettuce
  • 2 carrots
  • 1 tomato
  • ¾ tablespoon GF vinegar
  • 1 teaspoon honey
  • ¾ teaspoon GF mustard
  • 2 tablespoons olive oil
  • ¼ teaspoon salt

Eggplant Aioli

  • 80g Moroccan eggplant dip
  • 1½ tablespoons GF mayonnaise

To Serve

  • 2-3 tablespoons chopped parsley leaves and stalks

Steps

  1. Preheat BBQ grill to high (if using). Prepare onion and parsley. Pat beef dry and cut into 1cm strips. Place in a shallow dish, along 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 through 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 ribbons; dice tomato 1cm. Place all in a large bowl. In a small bowl, mix vinegar, honey, mustard, olive oil and salt and set aside. In another small bowl, combine Moroccan eggplant dip and mayonnaise.
  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, to rest for a few minutes. Toss dressing through salad just before serving and season to taste.
  6. To serve, divide pilaf between plates and top with Moroccan beef. Serve salad with a dollop of eggplant aioli on the side. Garnish with parsley.

Nutritional Information

Energy 2433 kj
582 kcal
Protein 32.8g
Carbohydrate 37.6g
Fat 32.7g