Oriental Beef & Couscous
Submitted by joanahone
Asian-style beef and couscous with flank steak in an apricot-ginger sauce, bell peppers, and mushrooms. A sweet-savory microwave meal with crisp-tender vegetables.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minFlank steak sliced thin on the bias, tossed in an apricot preserves and soy sauce glaze with fresh ginger and a hit of crushed red pepper. That sweet-savory-spicy sauce is what makes this dish sing.
This recipe uses the microwave for the heavy cooking, which actually works beautifully for thinly sliced beef and crisp-tender vegetables. The bell peppers and mushrooms keep their snap because the microwave heats them fast without the long exposure of a slow braise.
The cornstarch and vinegar slurry stirred in at the end thickens everything into a glossy, clingy sauce. Don’t skip the vinegar. That acidity balances the sweetness of the apricot preserves and keeps the dish from tasting one-note.
Kitchen Tips
- Slice the flank steak against the grain and on the bias for the most tender strips. Partially freezing the steak (about 20 minutes) makes thin slicing much easier.
- Stir the vegetables every minute as directed. Microwave cooking is uneven, and stirring ensures the peppers cook through without some turning mushy.
- Use all-fruit apricot preserves (no added sugar) for a cleaner, more balanced sauce.
Variations
- Serve over rice instead of couscous if you prefer.
- Swap flank steak for thinly sliced chicken breast, reducing the initial cook time by a minute or two.
- Add a tablespoon of sesame oil and toasted sesame seeds at the end for a nutty finish.
Ingredients
Directions
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 1½-quart casserole.
Cover and micro-cook on 100% power (high) for 5 or 6 minutes.
(low-wattage ovens: 8 to 9 minutes) or until 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 until mixed.
Cover and micro-cook on high for 4 to 5 minutes (low wattage ovens: 7 to 8 minutes) or until 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 until mixture is thick and bubbly, stirring after every minute.
Serve with cooked couscous or rice.
Comments
