2 cups frozen broccoli, carrot, and cauliflower mix, thawed
1 (14 1/4-ounce) can no-salt-added beef broth
1 cup couscous, uncooked
1 1/2 cups seeded, coarsely chopped tomato
1/2 cup lightly packed sliced fresh basil
2 tablespoons balsamic vinegar
How to Make It
Trim fat from steak; slice steak in half lengthwise. Slice halves into 1/4-inch-wide strips. Sprinkle with salt and pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add meat, and cook 5 to 7 minutes or until browned on all sides. Remove meat from skillet; keep warm.
Add oil to skillet. Place over medium-high heat until hot. Add garlic; saute 30 seconds. Add vegetable mix and broth. Bring to a boil; cover, reduce heat, and simmer 4 minutes or until vegetables are crisp-tender. Stir in meat and couscous; cover and let stand 5 minutes or until liquid is absorbed. Add tomato, basil, and vinegar; stir well.
Oxmoor House Cooking Light Collection
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