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Marinated Beef Kabobs

 Marinated Beef Kabobs
A zesty marinade gives tongue-tingling flavor to this change-of-pace beef dish from Susie Freeman of Irons, Michigan.
2 ServingsPrep: 15 min. + marinating Broil: 15 min.


  • 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 beef top 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


  • Grate orange peel; remove remaining peel and pith. Separate orange
  • into 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

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Marinated Beef Kabobs (continued)

Directions (continued)

  • reserved marinade. Bring to a boil; cook and stir for 2 minutes.
  • Serve over kabobs and rice. Yield: 2 servings.
Nutritional Facts: 2 kabobs with 1/4 cup sauce and 1 cup rice equals 503 calories, 8 g fat (3 g saturated fat), 67 mg cholesterol, 631 mg sodium, 75 g carbohydrate, 5 g fiber, 34 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.