| 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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