A nice light summer supper. Cost-cutting tip: Sirloin and flank steak can be expensive and other cheaper cuts of meat can be tough in these types of quick-cooking dishes. I found a very thin cut of meat called 'Braciole' at the grocery store. It is very inexpensive and tender...perfect for stir fry dishes, stroganoffs, etc. Recipe lightly adapted from Better Homes & Gardens.
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 (I used braciole)
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
In a heavy-duty zip-top plastic bag, add the first 7 ingredients; seal bag and shake to mix up the spices. Add beef to the bag, seal bag; toss to coat beef; set aside.
In a saucepan, bring the chicken broth to a boil. Stir in couscous; remove from heat. Cover and let stand for 5 minutes. Stir in tomato, cucumber, cilantro, and mint; cover to keep warm.
Heat a large skillet that has been sprayed with nonstick cooking spray over medium-high heat. Add in green onions; stir fry for 2-3 minutes or until crisp-tender; remove green onions from skillet. Add 1 teaspoon oil to skillet; add in the beef. Stir fry for 2-3 minutes or to desired doneness.
To serve, equally divide couscous mixture among plates. Top each with beef mixture and green onions.