Oriental Beef and Couscous

Oriental Beef And Couscous Recipe

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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

How to Make Oriental Beef and Couscous


  • 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.

Printable Recipe Card

About Oriental Beef and Couscous

Course/Dish: Beef
Regional Style: Asian
Other Tag: Quick & Easy