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Ingredientes
- 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
Direcciones
- Cook couscous according to package directions on the range top, except omit margarine or possibly 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 1 1/2-qt casserole. Cover and micro-cook on 100% power (high) for 5 or possibly 6 min. (low-wattage ovens: 8 to 9 min)
- or possibly until meat is tender, stirring after 3 min. Remove meat and throw away juices.
- In the casserole place mushrooms, green and red pepper strips, and green onions. Pour sauce mix over the vegetables. Toss gently until mixed.
- 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.
- Stir together vinegar and cornstarch, then add in mix to casserole. Stir in meat. 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. Serve with cooked couscous or possibly rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 4 servings | |
| Calories 364 | |
| Calories from Fat 59 | 16% |
| Total Fat 6.55g | 8% |
| Saturated Fat 2.61g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 203mg | 8% |
| Potassium 537mg | 15% |
| Total Carbs 53.4g | 14% |
| Dietary Fiber 2.9g | 10% |
| Sugars 19.49g | 13% |
| Protein 23.33g | 37% |
