 |
Prep Time: 60 Minutes Cook Time: 11 Minutes |
Ready In: 71 Minutes Servings: 5 |
|
From BHG's New Diabetic Cookbook. Per serving: 378 calories, 11 g fat, 60 mg cholesterol, 40 g carb, 8 g fiber, 28 g protein Ingredients:
1 teaspoon ground cumin |
1/2 teaspoon garlic powder |
1/2 teaspoon ground ginger |
1/2 teaspoon ground allspice |
1/2 teaspoon paprika |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 lb boneless beef top sirloin steak, cut into 3/4-inch cubes |
1 (14 1/2 ounce) can chicken broth |
1 1/4 cups couscous |
3 plum tomatoes, chopped |
1/2 medium cucumber, halved lengthwise and sliced |
2 tablespoons snipped cilantro |
1 tablespoon snipped mint |
8 green onions, bias-sliced into 1-inch lengths |
2 teaspoons canola oil |
Directions:
1. In a heavy-duty zip-top plastic bag, add the first 7 ingredients; seal bag and shake to mix up the spices.
2. Add beef to the bag, seal bag; toss to coat beef; set aside.
3. In a saucepan, bring the chicken broth to a boil.
4. Stir in couscous; remove from heat.
5. Cover and let stand for 5 minutes.
6. Stir in tomato, cucumber, cilantro, and mint; cover to keep warm.
7. Heat a large nonstick skillet that has been sprayed with nonstick cooking spray over medium-high heat.
8. Add in green onions; stir-fry for 2-3 minutes or until crisp-tender; remove green onions from skillet.
9. Add 1 teaspoon oil to skillet; add in half the beef.
10. Stir-fry for 2-3 minutes or to desired doneness; remove from skillet.
11. Repeat with remaining oil and beef; return all beef to skillet; heat through.
12. To serve, equally divide couscous mixture among 5 plates.
13. Top each with beef mixture and green onions.
|
|