FRIJE

Instructions

• 1.   Marinate the beef
  - Cut it into bite-sized thin slices.
  - In a dish, mix the marinade ingredients (Sugar, soy sauce, Ras-el-hanout, oil), add the beef slices, mix well, cover and refrigerate, stirring occasionally.
• 2.   Prepare all the garnish elements
  - Roasted Potimarron: Cut it into 1 to 2 centimeter cubes. Spread them on a non-stick baking sheet or lined with parchment paper, sprinkle with salt, drizzle with oil, and bake for about 30 minutes in a preheated oven at 180 °C (350 °F), until tender.
• 3.   - Red lentil hummus: Rinse the lentils and cook them for 15 to 20 minutes in twice their volume of water. Add salt towards the end of cooking, then blend them with coconut milk, peanut butter, peeled and deveined garlic clove, half of the lemon juice, Mexican spices, and 8 chopped coriander branches. Check the seasoning and consistency, and if needed, add more coconut milk or lemon juice, spices... and let it cool.
• 4.   - Cut the oranges into thin slices.
  - Peel and grate the carrots.
  - Crush the peanuts.
• 5.   Cook the beef
  - Heat a pan and sear the beef slices over high heat, 30 seconds on each side.
• 6.   Assemble the bo buns
  - Place quinoa at the bottom of 6 bowls, cover it with carrots, potimarron, hummus, orange slices, and beef. Sprinkle with peanuts and chopped coriander.
  
  Serve

Notes & Suggestions

• Add a kaffir lime leaf (or combava) to the lentils cooking water.