Maple-Glazed Beef With Spiced Couscous

Maple-Glazed Beef With Spiced Couscous
Makes 6
Prep 20 m
Chill 30 m
Cook 5 m
Broil 12 m


Maple-Glazed Beef:

Spiced Couscous:



  1. 1 of 5 Soak 24 bamboo skewers in hot water. Combine maple syrup, 1 teaspoon five-spice powder, vinegar, pepper flakes and soy in large plastic food-storage bag or large glass baking dish. Add flank steak; refrigerate 30 minutes to 1 hour, turning occasionally.
  2. 2 of 5 Heat broiler. Remove steak from marinade, letting excess drip back into container. Place steak on cutting board. Transfer marinade to saucepan.
  3. 3 of 5 Slice steak diagonally across grain into 1/4-inch-thick slices. Thread slices onto soaked skewers.
  4. 4 of 5 Stir cornstarch into reserved marinade in pan. Boil 3 minutes. Reserve half of marinade for serving; use remaining half for cooking.
  5. 5 of 5 Place half the skewers on broiler-pan rack. Brush lightly with marinade. Broil about 4 inches from heat for 3 minutes. Flip over. Brush again with marinade. Broil additional 3 minutes. Remove to a platter. Repeat with remaining skewers.

Spiced Couscous:

  1. 1 of 2 Meanwhile, bring chicken broth, water, 1/2 teaspoon five-spice powder, raisins, carrot and oil in medium-size saucepan to a boil. Stir in couscous; remove from heat and cover saucepan. Let stand 5 minutes. Fluff with fork. Stir in chopped scallions.
  2. 2 of 2 Serve the couscous with the meat skewers and the reserved marinade as a sauce.
Nutrition Information for Maple-Glazed Beef With Spiced Couscous
Servings Per Recipe: 6
Per Serving: 516 kcal cal., 700 mg sodium, 3 g fiber, 3 g sat. fat, 41 mg chol., 10 g Fat, total, 84 g carb., 23 g pro.