ORIENTAL BEEF AND COUSCOUS
Steps:
- 1. Cook couscous according to package directions on the range top, except omit margarine or butter and salt.
- 2. For sauce, stir together preserves, soy sauce, gingerroot and crushed red pepper; set aside. Thinly slice steak on the bias into bite-size strips.
- 3. Place beef strips in a 1 1/2-quart casserole.
- 4. Cover and micro-cook on 100% power (high) for 5 or 6 minutes.
- 5. For low-wattage ovens: cook 8 to 9 minutes or until meat is tender, stirring after 3 minutes.
- 6. Remove meat and discard juices.
- 7. In the casserole place mushrooms, green and red pepper strips and green onions.
- 8. Pour sauce mixture over the vegetables.
- 9. Toss gently until mixed.
- 10. 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.
- 11. Stir together vinegar and cornstarch, then add mixture to casserole.
- 12. Stir in meat.
- 13. 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.
- 14. Serve with cooked couscous.
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