1 pound beef sirloin or top round, cut into 1-inch cubes
1/2 teaspoon Fleur de Sel
1 tablespoons Moroccan seasoning
1 tablespoon Arbosana Extra Virgin Olive Oil
1 tablespoons Cayenne Infused Olive Oil
2 garlic cloves, peeled and minced
2 teaspoons fresh ginger, peeled and minced
1 medium yellow onion, peeled and diced
1 medium red bell pepper, seeded and diced
2 tablespoons Vinoso Wine Vinegar
1/2 cup canned crushed tomato
1/2 cup canned diced tomatoes
2 tablespoons fresh cilantro, chopped
2 cups cooked white rice
1/2 bunch broccoli rabe, steamed or sautéed
4 injera or flatbread
Pat beef cubes dry with paper towels and place in a large bowl. Add the salt and Moroccan Seasoning to the bowl and toss to coat.
Heat extra virgin olive oil in an extra large skillet over medium-high heat. Once hot, add the seasoned beef and sear on all sides. Remove the seared beef from the skillet and set aside on a paper towel-lined plate. Add the cayenne olive oil to the skillet and, once hot, add the garlic, ginger, onion, and bell pepper; sauté for 3 minutes or until the veggies are tender-crisp.
Add the vinegar, crushed tomato, and diced tomato to the skillet, stir to combine, and bring to a simmer. Return the seared beef to the skillet, reduce heat to medium-low, and continue to cook for 1 1/2 hours, stirring occasionally, or until the meat is fork tender. Serve the beef with cooked white rice, broccoli rabe, and injera.