Best 5 Oriental Beef And Couscous Recipes

ASIAN BEEF LETTUCE WRAPS WITH CURRIED COUSCOUS

Steps:

• In a large skillet over medium-high heat, add the sesame oil and heat. Add the cabbage and carrots and saute for 2 minutes. Add the beef and cook, stirring, until the beef is heated and the cabbage begins to wilt, about 2 minutes. Add the hoisin sauce and soy sauce and cook 5 minutes, until mixture heats through and cabbage wilts, stirring frequently.
• Meanwhile, bring the water to a boil. Place the couscous in a heatproof bowl and sprinkle with salt, pepper, and curry powder. Pour the boiling water over the couscous and cover for 5 minutes. Fluff with a fork.
• Spoon some of the beef into the center of each lettuce leaf and roll up. Serve with the couscous.

ORIENTAL BEEF AND COUSCOUS

Steps:

• Cook couscous according to package directions on the range top, except omit margarine or butter and salt.
• For sauce, stir together preserves, soy sauce, gingerroot, and crushed red pepper; set aside.
• thinly slice steak on the bias into bite-size strips.
• Place beef strips in a 1 1/2 quart casserole.
• Cover and micro-cook on 100% power (high) for 5 or 6 minutes.
• (low-wattage ovens: 8-9 minutes) or till meat is tender, stirring after 3 minutes.
• Remove meat and discard juices.
• In the casserole place mushrooms, green and red pepper strips, and green onions.
• Pour sauce mixture over the vegetables.
• Toss gently till mixed.
• Cover and micro-cook on high for 4-5 minutes (low wattage ovens: 7-8 minutes) or till pepper strips are crisp-tender, stirring after every minute.
• Stir together vinegar and cornstarch, then add mixture to casserole.
• Stir in meat.
• Micro-cook, uncovered, on high for 3-4 minutes (low wattage ovens: 5-6 minutes) or till mixture is thick and bubbly, stirring after every minute.
• Serve with cooked couscous or rice.

ORIENTAL BEEF AND COUSCOUS

Steps:

• 1. Cook couscous according to package directions on the range top, except omit margarine or butter and salt.
• 2. For sauce, stir together preserves, soy sauce, gingerroot and crushed red pepper; set aside. Thinly slice steak on the bias into bite-size strips.
• 3. Place beef strips in a 1 1/2-quart casserole.
• 4. Cover and micro-cook on 100% power (high) for 5 or 6 minutes.
• 5. For low-wattage ovens: cook 8 to 9 minutes or until meat is tender, stirring after 3 minutes.
• 6. Remove meat and discard juices.
• 7. In the casserole place mushrooms, green and red pepper strips and green onions.
• 8. Pour sauce mixture over the vegetables.
• 9. Toss gently until mixed.
• 10. Cover and micro-cook on high for 4 to 5 minutes (low wattage ovens: 7 to 8 minutes) or until pepper strips are crisp-tender, stirring after every minute.
• 11. Stir together vinegar and cornstarch, then add mixture to casserole.
• 12. Stir in meat.
• 13. Micro-cook, uncovered, on high for 3 to 4 minutes (low wattage ovens: 5 to 6 minutes) or until mixture is thick and bubbly, stirring after every minute.
• 14. Serve with cooked couscous.

ORIENTAL BEEF

Steps:

• BEFORE you start chopping and slicing, trim excess fat from steak. Partially freeze steak; slice diagonally across grain into 2- x 1/4-inch strips.
• Combine soy sauce, garlic, sugar, and ginger; add steak, tossing to coat. Cover and refrigerate 30 minutes to 1 hour.
• Coat wok or skillet with oil; allow to heat at medium high (325°) for 2 minutes. Add steak; stir-fry 1 minute. Add pea pods; stir-fry 1 minute. Add cabbage, mushrooms, green onions, and water chestnuts; stir-fry 2 minutes.
• Dissolve bouillon granules, cornstarch, and salt in water; stir into steak mixture. Cook until thickened. Serve over rice.

GROUND BEEF ORIENTAL

Steps:

• Saute' onions and celery in butter; add uncooked rice and ground beef. Brown.
• Combine soup, water, soy sauce, pepper and bean sprouts.
• Place into buttered casserole dish.
• Add onion and meat mixture.
• Bake at 350 degrees for 30 minutes, covered.
• Bake, uncovered, for an additional 30 minutes.
• Serve over noodles, chinese noodles or rice.