Asian Beef And Couscous Recipe

• 2/3 c. Couscous
• 1/2 c. Apricot Preserves, all-fruit type
• 1 Tbsp. Soy Sauce, low sodium
• 1/2 tsp Ginger root, Grated
• 1/8 tsp Red Pepper, crushed
• 3/4 lb Beef Flank, trimmed
• 1 c. Mushrooms, Sliced, fresh
• 1 med Green Pepper, strips (1 c.)
• 1 med Red Pepper, strips (1 c.)
• 2 x Green Onions, 1-inch pcs
• 2 Tbsp. Red Wine Vinegar
• 2 tsp Cornstarch

1. Cook couscous according to package directions on the range top, except omit margarine or possibly butter and salt.
2. For sauce, stir together preserves, soy sauce, gingerroot, and crushed red pepper; set aside.
3. thinly slice steak on the bias into bite-size strips.
4. Place beef strips in a 1 1/2-qt casserole.
5. Cover and micro-cook on 100% power (high) for 5 or possibly 6 min.
6. (low-wattage ovens: 8 to 9 min)
7. or possibly until meat is tender, stirring after 3 min.
8. Remove meat and throw away juices.
9. In the casserole place mushrooms, green and red pepper strips, and green onions.
10. Pour sauce mix over the vegetables.
11. Toss gently until mixed.
12. Cover and micro-cook on high for 4 to 5 min (low wattage ovens: 7 to 8 min) or possibly until pepper strips are crisp-tender, stirring after every minute.
13. Stir together vinegar and cornstarch, then add in mix to casserole.
14. Stir in meat.
15. Micro-cook, uncovered, on high for 3 to 4 min (low wattage ovens: 5 to 6 min) or possibly until mix is thick and bubbly, stirring after every minute.
16. Serve with cooked couscous or possibly rice.

couscous, apricot preserves, soy sauce, ginger root, red pepper, flank, mushrooms, green pepper, red pepper, green onions, red wine vinegar, cornstarch

Taken from cookeatshare.com/recipes/asian-beef-and-couscous-70138 (may not work)