A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Beef Stir-Fry With Couscous
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- #12717
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/4 pound boneless beef top sirloin steak, 1-inch thick
1 can (13.75 oz. size) beef broth
1 cup couscous
1 tablespoon olive oil
1 medium red bell pepper, cut into 1/4-inch thick pieces
1/2 cup sweet onions, chopped
1/2 cup honey-Dijon barbecue sauce
1 tablespoon parsley, chopped
directions
Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips; set aside.
In medium saucepan, bring beef broth to a boil. Stir in couscous; cover pan and remove from heat.
In large nonstick skillet, heat oil over medium-high heat until hot. Add beef (half at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink; remove. 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.
added by
dancersrecipes
nutrition data
552 calories, 28 grams fat, 41 grams carbohydrates, 32 grams protein per serving.
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