Moroccan Beef Stir-Fry with Ras el Hanout and Apricots
Tender strips of flank steak are seared fast in a hot pan with onion, warm ras el hanout, sweet dried apricots and toasted almonds, then finished with lemon and fresh herbs. A weeknight dinner with the flavors of a Moroccan tagine in under 30 minutes of cooking.
- Prep
- 25 min
- Cook
- 15 min
- Wait
- 20 min
- Total
- 1 hr
- Makes
- 4 servings (about 6 cups total), served over couscous or rice
Steps
Before you start
- Freeze the steak for 15-20 minutes so it firms up and is easy to slice thinly.
- Have every ingredient sliced and measured before you turn on the heat; stir-frying moves fast.
- Cook your couscous or rice while the beef marinates so everything is ready together.
- Open a window or turn on the vent fan; the pan needs to be very hot.
Slice and marinate beef
- Slice the partially frozen flank steak against the grain into ¼-inch (6 mm) strips about 2 inches (5 cm) long.
- In a medium bowl, toss the beef with 1 tbsp ras el hanout, the cornstarch, soy sauce, 1 tbsp olive oil and ¾ tsp kosher salt until every strip is evenly coated.
- Let it sit at room temperature for 20 minutes.
+ Show details− Hide details
Ready when: Strips look evenly coated with a thin, spiced paste and no dry pockets of spice
Tip: Slicing against the grain (across the visible muscle lines) is what keeps stir-fried beef tender.
Prep the vegetables
- While the beef marinates, cut the onion, bell pepper, garlic, ginger, apricots and herbs as described in the ingredient list.
- Zest the lemon, then juice it.
- In a small bowl, whisk together the broth, honey and lemon juice.
- Keep everything within arm's reach of the stove.
+ Show details− Hide details
Ready when: All ingredients are cut, and the sauce is smooth with the honey dissolved
Tip: Cut the apricots into small slivers so they soften quickly and spread through every bite.
Toast the almonds
- Heat a wok or large skillet over medium heat with no oil.
- Add the sliced almonds and toast, stirring often, for 2 to 3 minutes.
- Tip them onto a plate immediately so they stop cooking.
+ Show details− Hide details
Ready when: Almonds are light golden at the edges and smell nutty
Tip: Sliced almonds burn within seconds after they color, so don't walk away.
Sear the beef
- Wipe out the pan and heat it over high heat for 2 minutes until a drop of water evaporates instantly.
- Add 1½ tbsp of the cooking oil and swirl.
- Add half the beef in a single layer and leave it untouched for 45 seconds, then stir-fry for 1 to 1½ minutes more.
- Transfer to a clean bowl.
- Repeat with the remaining beef and another 1 tbsp... using the last of the oil only as needed (reserve about 1½ tbsp for the vegetables by adding just a splash for the second batch).
+ Show details− Hide details
Ready when: Beef is deeply browned on the outside and still slightly pink in the center; it will finish cooking later
Tip: Cooking in two batches keeps the pan hot. Crowding makes the beef release liquid and turn gray.
Stir-fry the vegetables
- Reduce the heat to medium-high.
- Add the remaining oil if the pan looks dry.
- Add the onion wedges and bell pepper and stir-fry for 3 to 4 minutes.
- Add the garlic, ginger and the remaining 1 tsp ras el hanout and stir constantly for 30 seconds.
+ Show details− Hide details
Ready when: Onion edges are browned and slightly translucent but vegetables still have a crisp bite; garlic and spices smell fragrant
Tip: If the garlic starts to darken quickly, lower the heat slightly so it doesn't turn bitter.
Simmer with apricots
- Add the apricots and the broth-honey-lemon mixture.
- Scrape up any browned bits from the pan and let the liquid bubble for 2 to 3 minutes.
+ Show details− Hide details
Ready when: Sauce has reduced by about half and lightly coats the back of a spoon; apricots look plump
Return beef and finish
- Return the beef and any juices to the pan.
- Toss for 1 to 2 minutes, just until the sauce clings to the meat and the beef is cooked through.
- Remove from the heat and stir in the lemon zest.
- Taste and add a pinch more salt if needed.
+ Show details− Hide details
Ready when: Largest beef strip reaches 145°F (63°C) with no raw red center; sauce is glossy
Tip: Don't cook the beef longer than 2 minutes at this stage or it will turn chewy.
Garnish and serve
- Scatter the toasted almonds, cilantro and mint (if using) over the stir-fry.
- Spoon over hot fluffed couscous or rice and serve immediately.
+ Show details− Hide details
Ready when: Herbs and almonds are evenly scattered on top
Tip: Add the almonds at the end so they stay crunchy.
Good to know
Tips
- Get the pan very hot before the beef goes in; browning gives flavor and keeps the meat juicy.
- Check your ras el hanout: blends vary in heat and saltiness, so taste before adding extra salt.
- Slice the beef while it is semi-frozen for even, thin strips.
- For more heat, add ½ tsp harissa to the sauce.
Make ahead
"Slice and marinate the beef up to 8 hours ahead and refrigerate, covered; bring to room temperature for 20 minutes before cooking. Vegetables can be cut and the sauce whisked a day ahead. Toast almonds up to 2 days ahead and store airtight."
Storage & reheating
"Room temperature: up to 1 hour. Refrigerator: airtight container up to 3 days. Freezer: up to 2 months, though the peppers will soften. Reheat gently in a skillet over medium heat with a splash of broth or water for 2 to 3 minutes until steaming hot (165°F / 74°C); add fresh almonds and herbs after reheating."
Substitutions
- flank steak → sirloin, skirt steak or boneless lamb leg. Slice thinly against the grain; lamb is a classic Moroccan alternative.
- dried apricots → pitted dates or golden raisins. Dates are sweeter, so reduce honey to 2 tsp.
- sliced almonds → slivered pistachios or toasted pine nuts. Toast the same way, watching closely.
- ras el hanout → 1 tsp each ground cumin, coriander, ginger and cinnamon plus ¼ tsp each turmeric and black pepper (for the 1 tbsp), scaled down for the 1 tsp. Use if you can't find ras el hanout; flavor will be slightly less complex.
