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oriental beef and couscous

Ingredients For oriental beef and couscous

  • 2/3 c
    couscous
  • 2 Tbsp
    red wine vinegar
  • 2
    green onions, cut into 1 inch pieces
  • 1 c
    red pepper strips
  • 1 c
    green pepper strips
  • 1 c
    fresh mushrooms, sliced
  • 3/4 oz
    beef flank, trimmed
  • 1/8 tsp
    red pepper, crushed
  • 1/2 tsp
    ginger, grated
  • 1 Tbsp
    low sodium soy sauce
  • 1/2 c
    apricot preserves, all fruit type
  • 2 tsp
    cornstarch

How To Make oriental beef and couscous

  • 1
    Cook couscous according to package directions on the range top, except omit margarine or butter and salt.
  • 2
    For sauce, stir together preserves, soy sauce, gingerroot and crushed red pepper; set aside. Thinly slice steak on the bias into bite-size strips.
  • 3
    Place beef strips in a 1 1/2-quart casserole.
  • 4
    Cover and micro-cook on 100% power (high) for 5 or 6 minutes.
  • 5
    For low-wattage ovens: cook 8 to 9 minutes or until meat is tender, stirring after 3 minutes.
  • 6
    Remove meat and discard juices.
  • 7
    In the casserole place mushrooms, green and red pepper strips and green onions.
  • 8
    Pour sauce mixture over the vegetables.
  • 9
    Toss gently until mixed.
  • 10
    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.
  • 11
    Stir together vinegar and cornstarch, then add mixture to casserole.
  • 12
    Stir in meat.
  • 13
    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.
  • 14
    Serve with cooked couscous.

Categories & Tags for Oriental Beef and Couscous:

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