Moroccan-Spiced Beef with Bitter Greens

Tender pieces of beef are heartily seasoned with our Moroccan seasoning before being seared and stewed. This seasoning is complex in flavor with notes of smoky chili peppers and baking spices. To enhance this recipe's heat and savory elements, we used our Arbosana Extra Virgin Olive Oil, Cayenne Infused Olive Oil, and Vinoso Wine Vinegar.

Ingredients: 

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 

Instructions 

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.