Moroccan Beef Bowl
This bowl bursts with flavor thanks to the herbs and spices of Morocco, all perfect matches for summer veggies.
Servings
Produce
Garlic (Organic)
2 1 Clove
Onion
1/2 0.25 Whole
Bell peppers (Organic)
4 2 oz
Carrot (Organic)
6 3 oz
Cherry Tomato
3 1.5 oz
Cucumber
8 4 oz
Lettuce mix
2 1 oz
Mint (Organic)
.5 0.25 oz
Protein & more
Couscous
1 0.5 cup
Golden Raisins
1 0.5 oz
Almond slices
1 0.5 oz
Top Sirloin
1 0.5 lb
Pantry items
Sea salt
To Taste
Olive oil
2 1 tablespoon
Spice mix
Cumin powder
1.5 0.75 teaspoon
Coriander powder
1/2 0.25 teaspoon
Smoked paprika
1 0.5 teaspoon
Garlic powder
1 0.5 teaspoon
Moroccan Golden Vinaigrette
Olive oil
1/4 0.125 cup
Apple cider vinegar
3 1.5 tablespoon
Dijon mustard
1 0.5 teaspoon
Ground Tumeric
1/3 0.165 teaspoon
Coriander powder
1/3 0.165 teaspoon
Garlic powder
1/2 0.25 teaspoon
Sea salt
To Taste
Black pepper
To Taste
Prep ahead (optional)
a. Peel cucumber as desired; scoop out seeds and ¼” dice. b. ¼” dice bell pepper (trim stem and seeds) and onion. b. Peel and grate carrots. c. Chop spring mix bite-sized. d. Slice cherry tomatoes in half. e. Mince garlic and mint leaves.
Instructions
1
Cook top sirloin:
a. Season top sirloin with ½ tsp salt and Moroccan spice mix.
b. In a large sauté pan over medium-high heat, add 2 tsp olive oil. Add seasoned top sirloin; cook for about 2 minutes. Flip and cook another 5-6 minutes or to desired doneness. Set aside to rest.
c. Cut into 1”-thick strips.
2
Meanwhile, cook couscous:
a. In a medium saucepan over medium-high heat, add 1 tsp olive oil. Add garlic (mince), onion (¼” dice), and ½ tsp salt. Cook until onion is translucent, about 2 minutes.
b. Add pearl couscous and stir to coat in oil. Cook until lightly toasted, about 2 minutes.
c. Add 1½ cups water (¾ cup for 2-person portion) and bring to a simmer. Simmer uncovered for about 10 minutes or until couscous is tender. Fluff with a fork and set aside.
3
Prep and assemble salad:
a. In a medium bowl, add carrots (peel & grate), green bell pepper (trim end & seeds, ¼” dice), cucumber (peel as desired, scoop out seeds, ¼” dice), cherry tomatoes (slice in half), lettuce mix (chop bite-sized), and mint (mince leaves).
b. Add sliced almonds, golden raisins, and golden vinaigrette. Toss to combine.
4
Serve:
a. In a bowl or plate, add couscous, carrot salad alongside, and finally top with Moroccan beef. Enjoy.
Chef's notes
The recipe calls for adding raisins to the carrot salad. They also make a delicious addition to the couscous. Put them in when the water simmers, which will allow them to puff and soften.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX