Cup sirloin with Moroccan couscous

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By

@lorenzoravioli

View in original language

(Português)

40 min(s)

4 servings

Ingredients

• Cup sirloin strips | 700 g
• Onions in hair | 2 unit(s)
• Shoyu |  to taste
• Starch flour | 1 tablespoon
• Olive oil |  to taste
• Lemon | 1/2 unit(s)
• Chopped Onion | 1/2 unit(s)
• Chives |  to taste
• Boiled Broccoli |  to taste
• Sweet Tomatoes | 12 unit(s)
• Moroccan Couscous | 300 g
• Salt and pepper |  to taste

Recipe

1. Saute the Copa Lombo in olive oil, season with salt and pepper. Then add the onion. All too fast.
2. Mix 1 tablespoon of cornstarch in a little water. Add the mixture to the pan and stir gently until the mixture is thick.
3. Season to your liking with Shoyo and chopped chives. Finally, add the previously cooked broccoli.
4. Put water to boil. In a bowl put the couscous flour, add the hot water until it covers the mixture. Cover to cook.
5. After the couscous has absorbed the water and grown in size, season it with olive oil, lemon, chopped onion and the halved tomatoes. Don't forget the salt! This dish can be served hot or cold with couscous!
6. Very tasty, good appetite!💥

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