Recipe - Oriental Beef And Couscous

2/3 cup Couscous
One half cup Apricot Preserves; allfruit
type
1 tablespoon Soy Sauce, low sodium
One half teaspoon Ginger root; Grated
1/8 teaspoon Red Pepper; crushed
Three fourths pound Beef Flank; trimmed
1 cup Mushrooms; Sliced, fresh
1 md Green Pepper; strips (1 cup)
1 md Red Pepper; strips (1 cup)
2 Green Onions; 1inch pieces
2 tablespoon Red Wine Vinegar
2 teaspoon 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 bitesize strips.

Place beef strips in a 1 1/2quart casserole. Cover and microcook on
100% power (high) for 5 or 6 minutes. (lowwattage 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 microcook on high for 4 to 5 minutes (low wattage ovens: 7 to 8
minutes) or till pepper strips are crisptender, stirring after every
minute.

Stir together vinegar and cornstarch, then add mixture to casserole. Stir
in meat. Microcook, 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.
Recipe By : Better Homes & Gardens, June, 1990

Posted to JEWISHFOOD digest V96 #50

Date: Sun, 13 Oct 96 08:08:46 +0200

From: Annice Grinberg VSANNICE@WEIZMANN.WEIZMANN.AC.IL