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Beef Stirfry with Couscous


1 1/4 lb. boneless beef top sirloin steak, 1-inch thick
1 can ready-to-serve beef broth (13 3/4 oz.)
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

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.

Makes 4 servings.




STACKS, The Art of Vertical Food

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