Moroccan Beef Stir – fry with Peaches and Mint

Serves 4


2 small lemons, cut
½ white onion cut into chunks
3 t Moroccan seasoning blend
¼ C red wine vinegar
¼ C + 2 T canola oil divided
1 lb tender beef sirloin, cut into strips
1 medium green pepper cut into thin strips
½ c white onion cut into thin strips
3 peaches peeled and cut into 1 inch slices
1/3 C raisins
2 T mint finely chopped
3 T Italian flat leaf parsley chopped
1/8 C fig balsamic vinegar or sweet
balsamic vinegar
2 T honey
Salt and pepper
2 ½ C cooked jasmine rice
1 t paprika


  • Put beef in a gallon sized zip-lock bag with the red wine vinegar, the chopped lemons, the chopped onion, theMoroccan seasoning, a little salt and pepper. Massage to getthe liquid marinadeall over beef. Let marinate forup to 4 hours. You can do on countertop for about 2 hours. If you do in the fridge, let the meat reach roomtemperature before cooking.When removing, just take out beef and discard marinade.
  • Put rice in water, let come to boil, coverandreduce heat to the lowest setting and let cookfor 20 minutes. Whilerice is cooking, heat a large saucepanwith 1 T oil. Add the green pepper, onion and raisins. Season with a littlesalt and pepper. Cook until the raisins are almost soft. Add the peaches and cook on high until the peaches are alittle charred and the onions are soft. Remove contents and put on a plate, covered.
  • Add 1 more tablespoon of oil to the pan and add the beef. Sear until beef is medium rare. Add the vegetables andpeaches back in to the pan with the meat, and the mint, andsauté for about 2 more minutes, being careful not toovercook the beef. Now add the balsamic honey mixture which you have combined in a small dish. Toss to coat,heat through, add about 1 T of the parsley, stir, and then serve over the rice which you havecombined with thepaprika. Garnish with the rest of the parsley

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