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Print this Recipe    Beef Couscous

Beef Stir-Fry With Couscous

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

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, 1/2 at a time, and stir-fry 1 to 2 minutes or until
outside surface is on longer pink. Remove from skillet with slotted
spoon; keep warm. In same skillet, stir-fry bell pepper and onion
2 to 3 minute or until crisp-tender. Return beef to skillet; stir
in barbecue sauce. Cook and stir 1 to 2 minute or until heated
through. Arrange beef mixture on couscous; sprinkle with chopped
parsley. Garnish with parsley sprigs.

Makes 4 servings (serving size: 1/4 of recipe)

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

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