Satay-Style Beef with Couscous

• 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

1.  In a small bowl, gradually whisk or stir the broth into peanut butter until smooth (mixture may stiffen at first, but will become thinner as more liquid is added).  Stir in soy sauce, ginger, and crushed red pepper, set aside.
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