Oriental Beef and Couscous

* Exported from MasterCook II *

Oriental Beef and Couscous

Recipe By : Better Homes & Gardens, June, 1990
Serving Size : 4 Preparation Time :0:00
Categories : Meat Grains
Oriental Low-Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 Cup Couscous
1/2 Cup Apricot Preserves -- all-fruit type
1 Tablespoon Soy Sauce, low sodium
1/2 tsp Ginger root -- Grated
1/8 tsp Red Pepper -- crushed
3/4 Pound Beef Flank -- trimmed
1 Cup Mushrooms -- Sliced, fresh
1 Medium Green Pepper -- strips (1 cup)
1 Medium Red Pepper -- strips (1 cup)
2 Green Onions -- 1-inch pieces
2 Tablespoons Red Wine Vinegar
2 tsp Cornstarch

Cook couscous according to package directions on the range top, except
omit margarine or butter and salt.

For sauce, stir together preserves, soy sauce, gingerroot, and crushed
red pepper; set aside. thinly slice steak on the bias into bite-size
strips.

Place beef strips in a 1 1/2-quart casserole. Cover and micro-cook on
100% power (high) for 5 or 6 minutes. (low-wattage ovens: 8 to 9 minutes)
or till meat is tender, stirring after 3 minutes. Remove meat and discard
juices.

In the casserole place mushrooms, green and red pepper strips, and
green onions. Pour sauce mixture over the vegetables. Toss gently till
mixed. Cover and micro-cook on high for 4 to 5 minutes (low wattage
ovens: 7 to 8 minutes) or till pepper strips are crisp-tender, stirring
after every minute.

Stir together vinegar and cornstarch, then add mixture to casserole.
Stir in meat. Micro-cook, uncovered, on high for 3 to 4 minutes (low
wattage ovens: 5 to 6 minutes) or till mixture is thick and bubbly,
stirring after every minute. Serve with cooked couscous or rice.

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