Oriental Beef and Couscous1
By Just A Pinch KitchenCrew
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- 2/3 c
- 1/2 c
- apricot preserves, all fruit type
- 1 Tbsp
- low sodium soy sauce
- 1/2 tsp
- ginger, grated
- 1/8 tsp
- red pepper, crushed
- 3/4 oz
- beef flank, trimmed
- 1 c
- fresh mushrooms, sliced
- 1 c
- green pepper strips
- 1 c
- red pepper strips
- green onions, cut into 1 inch pieces
- 2 Tbsp
- red wine vinegar
- 2 tsp
1Cook couscous according to package directions on the range top, except omit margarine or butter and salt.
2For sauce, stir together preserves, soy sauce, gingerroot and crushed red pepper; set aside. Thinly slice steak on the bias into bite-size strips.
3Place beef strips in a 1 1/2-quart casserole.
4Cover and micro-cook on 100% power (high) for 5 or 6 minutes.
5For low-wattage ovens: cook 8 to 9 minutes or until meat is tender, stirring after 3 minutes.
6Remove meat and discard juices.
7In the casserole place mushrooms, green and red pepper strips and green onions.
8Pour sauce mixture over the vegetables.
9Toss gently until mixed.
10Cover and micro-cook on high for 4 to 5 minutes (low wattage ovens: 7 to 8 minutes) or until pepper strips are crisp-tender, stirring after every minute.
11Stir together vinegar and cornstarch, then add mixture to casserole.
12Stir in meat.
13Micro-cook, uncovered, on high for 3 to 4 minutes (low wattage ovens: 5 to 6 minutes) or until mixture is thick and bubbly, stirring after every minute.
14Serve with cooked couscous.