| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Mr. food, Mrfood3 |
1 |
servings |
INGREDIENTS
|
|
One 1 1/4 pound boneless beef top sirloin; 1 inch thick, |
|
|
; steak, trimmed |
| 1 |
cn |
Ready-to-use beef broth; (14 1/2 ounces) |
| 1 |
c |
Couscous |
| 1 |
tb |
Olive oil |
| 1 |
md |
Red bell pepper; cut into |
|
|
; 1/4-inch-thick |
|
|
; strips |
| 1/2 |
c |
Coarsely chopped Vidalia or other sweet |
|
|
; onion |
| 1/2 |
c |
Honey-Dijon barbecue sauce |
| 1 |
tb |
Chopped fresh parsley |
|
|
Parsley sprigs for garnish |
INSTRUCTIONS
Cut the steak lengthwise in half then crosswise into 1/4-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.
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”