This recipe for North African Beef with Couscous – a light and flavoursome dish that uses a lot of herbs including mint.

600g – 700g rump or fillet thinly sliced
1 teaspoon crushed garlic
2 teaspoons grated fresh ginger (about 5cm piece)
50ml orange juice
1 tablespoon white vinegar
2 teaspoons coriander powder
1 teaspoon mixed spice
1 medium onion chopped
3 large tomatoes chopped
Palm of fresh chopped mint
Palm of fresh parsley mint
2 tablespoons lemon juice
1/2 cup couscous
1/2 cup boiling water
1 heaped tablespoon butter (or lower fat substitute)

How to
Make a marinade in a large bowl by combining the garlic, orange juice, vinegar, coriander, ginger, mixed spice and vinegar. Add the sliced beef, cover and place in the fridge for at least 2 hours, 3-4 hours is also fine.

Combine the couscous and the boiling water in a bowl and set aside to allow all the water to absorb.

Ina wok or heavy pan, add a little oil and fry the onions until translucent. remove and set aside.

Now heat the wok to very hot, add a little more oil and stir fry the beef in small batches to sear the outside. Toss it about every 30 seconds or so. remove each batch and add to the onions.

Now wipe the pan clean with paper towel, add a tiny bit more oil and quick fry the chopped tomatoes. Once they are hot, add back the beef and onions, toss in the lemon juice, mint and parsley, toss it about to combine everything and finally add the couscous and give it a final toss around to distribute everything evenly.

You can eat this hot or cold.


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