Moroccan beefReviewed by our expert panel
(at time of publication)
- ½ cup orange juice
- 3 teaspoons Moroccan seasoning
- 4 x 125g sirloin or scotch fillet steaks
- 1 teaspoon honey
- 1 cup couscous
- 200ml boiling water
- ½ teaspoon olive oil
- 2 cups green beans, trimmed
- 1 bunch broccolini, trimmed, cut in long florets
- 1 small red onion, thinly sliced
- lime wedges, to serve (optional)
1 In a small jug, combine half the orange juice and 2 teaspoons of Moroccan seasoning. Place steaks in a shallow, non-metallic dish and pour over orange juice mixture. Cover. Set aside for 20 minutes to marinate.
2 Combine remaining orange juice, remaining seasoning and honey in a small bowl. Set aside. Place couscous in a large heatproof bowl. Pour water over. Cover and set aside for 3 minutes.
3 Brush a chargrill, frying pan or barbecue with oil and heat over a high heat. Drain steaks and discard excess marinade. Grill each side for 3 minutes, or until cooked to your liking. Remove from heat, cover loosely with foil and set aside for 3 minutes to rest.
4 Meanwhile, blanch or steam beans and broccolini for 2 minutes, or until just tender. Drain.
5 Add orange juice mixture and onion to couscous. Stir with a fork to separate grains. Divide couscous among plates and top with steak. Serve with beans, broccolini and lime wedges (if using).
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 4g
Dietary fibre 6g
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