Moroccan Beef

Peel and crush the garlic. Finely slice the brown onion. Grate the carrot (unpeeled). Finely chop the zucchini TIP: you can grate if you would prefer. Pick the parsley leaves and finely chop. Heat a large frying pan over a medium-high heat and add the pistachios. Toast for 3-4 minutes, or until golden, and set aside on a plate.

Return the frying pan to a high heat with a drizzle of olive oil. Once hot, add 1/2 of the beef strips and season with salt and pepper. Cook for 2-3 minutes, or until browned and cooked through. TIP: Cooking the meat in batches over a high heat allows it to brown and develop flavour instead of stewing in the pan, leading to more tender meat! Set aside in a medium bowl and cover with foil to keep warm. Repeat with the remaining beef strips.

Return the frying pan to a medium high heat with a drizzle of olive oil (no need to wash the pan out). Add the onion and cook for 3-4 minutes, or until softened. Add the garlic and souk market spice blend to the pan and cook for 1 minute, or until fragrant. Add the carrot and zucchini to the pan and season with salt and pepper. Cook, stirring regularly, for 2-3 minutes, or until the zucchini is just tender.

Add the diced tomatoes, water (for the sauce) and crumble in the beef stock cube. Stir to combine and leave to simmer for 3-4 minutes or until reduced by 1/3. Return the beef and any resting juices to the pan and stir through to warm.