Ingredients for 2-3 servings: 

• 2 beef tenderloins (14 oz / 400 g), cut into strips
• 1.3 lb pumpkin (Hokkaido), diced (≈ 600 g)
• 1/2 can chickpeas (4.2 oz / 120 g drained)
• 8 pitted dates, roughly chopped
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 carrot (2.6 oz / 75 g), peeled and cut into sticks
• 5.3 oz broad beans, trimmed and cut into bite-sized pieces (≈ 150 g)
• 1.8 oz chopped almonds, lightly toasted (≈ 50 g)
• 2/3 cup beef broth (≈ 150 ml)
• 2–3 tbsp oil
• 1 tbsp maple syrup (optional)
• fresh mint leaves, for garnish
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tsp sweet paprika
• salt and pepper, to taste
• 3/4 cup black wild rice (≈ 150 g)

1. Cook the rice according to package instructions and keep warm.
2. Dice the pumpkin, cut the beef into strips, finely chop the onion, mince the garlic and roughly chop the dates. Rinse and drain the chickpeas. Peel and cut the carrot into sticks, trim and cut the broad beans into bite-sized pieces. Arrange all ingredients for easy access.
3. Heat oil in a large pan over medium heat. Sauté onion and garlic for 2–3 minutes until translucent. Add pumpkin, carrot, and broad beans and cook for 5–7 minutes until slightly tender.
4. Stir in cinnamon, turmeric, cumin, paprika, salt and pepper. Toast the spices briefly until fragrant.
5. Bring to a boil, then reduce heat and simmer for about 10 minutes until the pumpkin is tender.
6. In a separate pan, heat oil over high heat. Sear the beef strips for 2–3 minutes until lightly browned. Optionally stir in maple syrup for a touch of sweetness.
7. Set the fried beef strips aside and let them rest for 1–2 minutes.
8. Plate the vegetable mixture, add rice and top with the beef. Sprinkle with toasted almonds and fresh mint leaves.

Sources: 

Beef Cattle Research Council. (2026). Nutritional Qualities of Beef. Beef Research. Source