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