Beef Stir-Fry With Couscous

Source: Fabulous Food Associations

Use a mixture of bell peppers for a colorful dish. The couscous, which cooks in minutes, mingles nicely with the flavors of the beef.

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Serves: 4
Prep Time: 15 minutes
Cook Time: 10 to 15 minutes

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1 1/4 pounds beef top sirloin steak, boneless, cut 1-inch thick
1 can (13-3/4 to 14-1/2 ounces) beef broth
1 cup couscous
1 tablespoon olive oil
1 medium red bell pepper, cut into 1/4-inch thick strips
1/2 cup Vidalia onion, coarsely chopped
1/2 cup honey-dijon barbecue sauce, prepared
1 tablespoon fresh parsley, chopped
parsley, sprigs

Trim the fat from the beef steak. Cut the steak lengthwise in half and then crosswise into 1/4-inch thick strips; set aside.

In a medium saucepan, bring beef broth to a boil. Stir in the couscous; cover the pan and remove it from the heat.

In large nonstick skillet, heat the oil over medium-high heat until hot. Add half the beef and stir-fry for 1 to 2 minutes or until the meat is no longer looks pink. Remove the beef from the skillet with a slotted spoon and set aside, covered, to keep warm.

In the same skillet, stir-fry the bell pepper and onion for 2 to 3 minutes or until crisp-tender. Return the beef to the skillet; stir in the barbecue sauce. Cook and stir for 1 to 2 minutes or until heated through.

Arrange the beef mixture on the couscous; sprinkle with chopped parsley. Garnish with parsley sprigs.

Note: Yellow, green or a mixture of colored bell peppers may be used to vary the color of this dish.

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