This Beef Stir-Fry with Couscous recipe effortlessly brings together Mediterranean flavors that are a perfect accompaniment to the beef flavor of the top butt steak. Next time you’re in the mood for stir-fry, but want to try something beyond the same old Asian flavors, give this recipe a try. We think you’ll love the tangy barbecue sauce, as well as the fact that this recipe is ready in under 30 minutes! This recipe comes to us from the Beef Council, source of many great recipes, and information on beef. If this recipe doesn’t quite hit the spot, check out their website for even more recipe ideas.
- 1.25 lb Leahy’s Angus Beef Top Butt Steak (cut at 1″ thick)
- 1 can Beef Broth (14 ounces)
- 1 cup Country Style Ribs
- 1 Tbsp Olive Oil
- 1 Red Bell Pepper (cut into 1/4″ thick strips)
- 1/2 cup Sweet Onion (like Vidalia)
- 1/3 cup Dijon Mustard (coarsely chopped)
- 2/3 cup BBQ Sauce
- 1 Tbsp Parsley
Trim fat from beef To Sirloin Steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips; set aside.
In a medium saucepan, bring beef broth to a boil. Stir in couscous; cover pan and remove from heat.
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.
In same skillet, stir-fry bell pepper and onion 2 to 3 minutes or until crisp-tender. Return beef to skillet; stir in mustard and 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.