| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 1 1/4 | lb | Boneless beef top sirloin steak; 1" thick |
| 1 | cn | Ready-to-serve beef broth; (13 3/4 oz) |
| 1 | c | Couscous |
| 1 | tb | Olive oil |
| 1 | md | Red bell pepper; 1/4" thick strips |
| 1/2 | c | Chopped sweet onion |
| 1/2 | c | Honey-Dijon barbecue sauce |
| 1 | tb | Chopped parsley |
INSTRUCTIONS
1. Trim fat from beefsteak. Cut steak lengthwise in half and then crosswise into 1/4" thick strips; set aside. 2. In medium saucepan, bring beef broth to a boil. Stir in couscous; cover pan and remove from heat. 3. In large nonstick skillet, heat oil over medium-high heat until hot. Add beef, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink; remove. 4. In same skillet, stir-fry bell pepper and onion 2 to 3 minutes or until crisp-tender. Return beef to skillet; stir in barbecue sauce. Cook and stir 1 to 2 minutes or until heated through. Spoon over couscous; sprinkle with parsley. Happily scanned and "Busted" by Pamela Creeden 04/16/98 Recipe by: Beef Council Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com> on Apr 17, 1998
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