Melting pot beef (beef stir-fry with couscous)

1 servings

Ingredients

Quantity Ingredient
One 1 1/4 pound boneless beef top sirloin; 1 inch thick,
; steak, trimmed
1 can Ready-to-use beef broth; (14 1/2 ounces)
1 cup Couscous
1 tablespoon Olive oil
1 medium Red bell pepper; cut into
; 1/4-inch-thick
; strips
½ cup Coarsely chopped Vidalia or other sweet
; onion
½ cup Honey-Dijon barbecue sauce
1 tablespoon Chopped fresh parsley
Parsley sprigs for garnish

Directions

Cut the steak lengthwise in half then crosswise into ¼-inch-thick strips; set aside. In a medium saucepan, bring the beef broth to a boil. Stir in the couscous, cover, and remove from the heat. in a large nonstick skillet, heat the oil over medium-high heat until hot. Add half the beef at a time and stir-fry for 1 to 2 minutes, or until no pink remains. Remove from the skillet with a slotted spoon; keep warm. In the same skillet, stir-fry the pepper and onion for 2 to 3 minutes, or until crisp-tender. Return the beef to the skillet; stir in the barbecue sauce. Cook for 1 to 2 minutes, or until heated through, stirring constantly. Arrange the beef mixture over the couscous, sprinkle with the chopped parsley, and garnish with the parsley springs.

NOTE: Couscous is available near the rice and pasta in the supermarket.

Converted by MC_Buster.

NOTES : 4 servings

Converted by MM_Buster v2.0l.

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