- 1/3 C chicken broth
- 1/4 C creamy peanut butter
- 1 Tbsp reduced-sodium soy sauce
- 1/8 tsp ground ginger
- 1/8 tsp crushed red pepper
- 1 Tbsp dry sherry (see note, below)
- 2 cloves garlic, minced
- 1/2 tsp curry powder
- 6 oz beef flank steak or boneless beef top sirloin steak
- nonstick cooking spray
2. In a medium bowl, combine the sherry, garlic, and curry powder. Trim fat from meat. Cut meat into thin bite-size strips. Add the meat to sherry mixture, toss to coat.
3. Lightly coat a medium skillet with cooking spray. Heat skillet over medium-high heat. Stir-fry meat in hot skillet for 2 to 3 minutes or until meat is slightly pink in center.
4. Add sauce. Cook and stir about 1 minute more or until heated through. Serve the meat mixture over couscous.
Robyn's notes: I don't keep sherry in the house, because everything I've ever read says not to use cooking sherry due to the sodium, and I won't use it up quickly enough to justify the expense of regular sherry. So I used balsamic vinegar. There are several ways to substitute for sherry in a recipe, depending on what else is in the recipe, in this case the balsamic worked out just fine. This was tasty, though I found the meat a bit tough.
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often