Beef Stir-Fry with Couscous
A satisfying stir fry that comes together in a flash. Sliced lean Sirloin Steak is skillet-cooked with veggies in a tangy barbecue sauce, then served over a bed of beef-flavored couscous.
Cook Time: 25 Minutes
Servings: 4
Ingredients: 9
Ingredients
Garnish:
Preparation
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Step 1
Trim fat from beef To Sirloin Steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips; set aside.
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Step 2
In medium saucepan, bring beef broth to a boil. Stir in couscous; cover pan and remove from heat.
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Step 3
In large nonstick skillet, heat oil over medium-high heat until hot. Add beef, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet with slotted spoon; keep warm.
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Step 4
In same skillet, stir-fry bell pepper and onion 2 to 3 minutes or until crisp-tender. Return beef to skillet; stir in barbecue sauce. Cook and stir 1 to 2 minutes or until heated through. Arrange beef mixture on couscous; sprinkle with chopped parsley. Garnish with parsley sprigs.
Nutrition Information
433 Calories
2.5g SAT FAT
33g PROTEIN
2.6 mg IRON
5.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 433 Calories; 81 Calories from fat; 9g Total Fat (2.5 g Saturated Fat; 1.4 g Trans Fat; 0.7 g Polyunsaturated Fat; 4.6 g Monounsaturated Fat;) 70 mg Cholesterol; 802 mg Sodium; 51 g Total Carbohydrate; 3.1 g Dietary Fiber; 33 g Protein; 2.6 mg Iron; 561 mg Potassium; 10.1 mg NE Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.4 mg Zinc; 31.4 mcg Selenium; 105.2 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, Potassium, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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