1-1/4 pounds beef Top Sirloin Steak Boneless, cut 1 inch thick
1 can (14 to 14-1/2 ounces) beef broth
1 cup dry couscous
1 tablespoon olive oil
1 medium red bell pepper, cut into 1/4-inch thick strips
1/2 cup coarsely chopped Vidalia or other sweet onion
1/2 cup prepared honey-Dijon barbecue sauce
1 tablespoon chopped fresh 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 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 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 per serving: 433 Calories; 81 kcal Calories from fat; 9 g 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 Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.4 mg Zinc; 31.4 mcg Selenium; 105.2 mg Choline;