oriental beef and couscous
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Ingredients For oriental beef and couscous
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2/3 ccouscous
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2 Tbspred wine vinegar
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2green onions, cut into 1 inch pieces
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1 cred pepper strips
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1 cgreen pepper strips
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1 cfresh mushrooms, sliced
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3/4 ozbeef flank, trimmed
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1/8 tspred pepper, crushed
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1/2 tspginger, grated
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1 Tbsplow sodium soy sauce
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1/2 capricot preserves, all fruit type
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2 tspcornstarch
How To Make oriental beef and couscous
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1Cook couscous according to package directions on the range top, except omit margarine or butter and salt.
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2For sauce, stir together preserves, soy sauce, gingerroot and crushed red pepper; set aside. Thinly slice steak on the bias into bite-size strips.
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3Place beef strips in a 1 1/2-quart casserole.
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4Cover and micro-cook on 100% power (high) for 5 or 6 minutes.
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5For low-wattage ovens: cook 8 to 9 minutes or until meat is tender, stirring after 3 minutes.
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6Remove meat and discard juices.
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7In the casserole place mushrooms, green and red pepper strips and green onions.
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8Pour sauce mixture over the vegetables.
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9Toss gently until mixed.
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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.
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11Stir together vinegar and cornstarch, then add mixture to casserole.
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12Stir in meat.
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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.
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14Serve with cooked couscous.
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