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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/4 x ca. 450 g | Boneless beef top sirloin steak; 1" thick |
| 1 Dose | Ready-to-serve beef broth; (13 3/4 oz) |
| 1 Tasse | Couscous |
| 1 Esslöffel | olive oil |
| 1 mittel | Red bell pepper; 1/4" thick strips |
| 1/2 Tasse | Chopped sweet onion |
| 1/2 Tasse | Honey-Dijon barbecue sauce |
| 1 Esslöffel | parsley chopped |
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1. Trim fat from beefsteak. Cut steak lengthwise in half and then crosswise into 1/4" 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, 1/2 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
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