Yield: 4 Servings
|1¼ pounds||Boneless beef top sirloin steak; 1" thick|
|1 can||Ready-to-serve beef broth; (13 3/4 oz)|
|1 tablespoon||Olive oil|
|1 medium||Red bell pepper; 1/4" thick strips|
|½ cup||Chopped sweet onion|
|½ cup||Honey-Dijon barbecue sauce|
|1 tablespoon||Chopped parsley|
1. Trim fat from beefsteak. Cut steak lengthwise in half and then crosswise into ¼" thick strips; set aside.
2. In medium saucepan, bring beef broth to a boil. Stir in couscous; cover pan and remove from heat.
3. In large nonstick skillet, heat oil over medium-high heat until hot. Add beef, ½ at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink; remove.
4. In same skillet, stir-fry bell pepper and onion 2 to 3 minutes or until crisp-tender. Return beef to skillet; stir in barbecue sauce. Cook and stir 1 to 2 minutes or until heated through. Spoon over couscous; sprinkle with parsley.
Happily scanned and "Busted" by Pamela Creeden 04/16/98 Recipe by: Beef Council
Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@...> on Apr 17, 1998