RCI-SP.005.0159.001
Beef Stir-fry with Couscous
Beef Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe Serves: 4
Prep45 min
Cook90 min
Total135 min
Servings4
Difficultyintermediate
Ingredients
- boneless beef top sirloin steak1¼ poundscut 1 inch thick
- (13¾ to 14½ ounces) single strength beef broth1 can
- 1 cup
- 1 tablespoon
- red bell pepper1 mediumcut into ¼-inch thick strips
- coarsely chopped vidalia or other sweet onion½ cup
- prepared honey-Dijon barbecue sauce½ cup
- 1 tablespoon
- 1 unit
Method
1
Slice the beef top sirloin steak against the grain into ½-inch-thick strips, cutting perpendicular to the natural lines running through the meat.
2
Heat the olive oil in a large skillet or wok over medium-high heat until shimmering, about 1-2 minutes.
2 minutes
3
Add the beef strips in a single layer and let them cook undisturbed for 2-3 minutes until browned on one side, then stir and cook until mostly cooked through, about 2-3 minutes longer.
5 minutes
4
Remove the beef from the skillet and set aside on a clean plate.
5
Add the chopped Vidalia onion to the same skillet and stir-fry for 2-3 minutes until beginning to soften.
3 minutes
6
Add the red bell pepper strips and continue stir-frying for 2-3 minutes until the vegetables are tender-crisp.
3 minutes
7
Return the beef to the skillet, then pour in the honey-Dijon barbecue sauce and stir to coat all ingredients evenly, cooking for 1-2 minutes to warm through.
2 minutes
8
Meanwhile, bring the beef broth to a boil in a separate saucepan over medium-high heat.
3 minutes
9
Stir the couscous into the boiling broth, remove from heat, and cover tightly with a lid for 5 minutes until the liquid is absorbed.
5 minutes
10
Fluff the couscous with a fork and transfer to a serving platter or individual bowls.
11
Spoon the beef and vegetable stir-fry mixture over the couscous, then garnish with the chopped fresh parsley and parsley sprigs.