Nutrition Facts

  • One serving:
  • (2 Kabobs with 1/4 cup sauce and 1 cup rice)
  • Calories:
  • 503
  • Fat:
  • 8 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 67 mg
  • Sodium:
  • 631 mg
  • Carbohydrate:
  • 75 g
  • Fiber:
  • 5 g
  • Protein:
  • 34 g
  • Diabetic Exchange:
  • 3 starch, 1 fruit, 1 fat.


Beef-Stuffed Sopaipillas

After my brothers' football games when we were kids, we would all descend on a local restaurant for their... View this recipe »


 

Marinated Beef Kabobs

Light & Tasty
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A zesty marinade gives tongue-tingling flavor to this change-of-pace beef dish from Susie Freeman of Irons, Michigan.

SERVINGS: 2

CATEGORY: Main Dish

METHOD: Broiled

TIME: Prep: 15 min. + marinating Broil: 15 min.

Ingredients:

  • 1 small navel orange
  • 3/4 cup orange juice
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • 2 garlic cloves, minced
  • 1/8 teaspoon pepper
  • 1/2 pound boneless beef sirloin steak (1 inch thick)
  • 8 large fresh mushrooms
  • 8 medium green onions, cut into 2-inch pieces
  • 1 teaspoon cornstarch
  • 2 teaspoons cold water
  • 2 cups hot cooked rice

Directions:

Grate orange peel; remove remaining peel and pith. Separate orange into eight segments. In a bowl, combine grated peel, orange juice, teriyaki sauce, mustard, honey, garlic and pepper. Cut beef into 1-in. cubes; place in a resealable plastic bag. Add oranges, mushrooms, onions and half of marinade. Seal bag; refrigerate overnight. Refrigerate remaining marinade for sauce.
    Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread beef, oranges and vegetables. Broil 3 in. from the heat for 15-20 minutes or until meat reaches desired doneness and vegetables are tender, turning often.
    In a saucepan, combine cornstarch and water until smooth. Stir in reserved marinade. Bring to a boil; cook and stir for 2 minutes. Serve over kabobs and rice. Yield: 2 servings.


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