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Marinated Beef Kabobs - 2 -- e-w

Source of Recipe

Light & Tasty Annual Recipes 2002 – S. Freeman; Irons, MI
Marinated Beef Kabobs - 2 -- e-w
Plan ahead…needs to marinate overnight.
Serves: 2

1 small navel orange
3/4 c. orange juice
2 T. teriyaki sauce
1 T. Dijon mustard
2 tsp. honey
2 garlic cloves, minced
1/8 tsp. pepper

1/2 lb. boneless beef sirloin steak (1-in. thick)*
8 large fresh mushrooms
8 medium green onions cut into 2-in. pieces
1 tsp. cornstarch
2 tsp. cold water
2 c. hot cooked rice

Grate orange peel, remove remaining peel and pith. Separate orange into 8 segments; set aside. In a bowl combine grated orange peel and the next 6 ingredients. 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 in bag. On four metal – or – soaked wooden skewers, alternately thread beef, oranges and vegetables. Broil 3-in. from 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.

2 kabobs with 1/4 c. sauce and 1 c. rice equals: 503 calories…8 gm fat (3 gm saturated)…67 mg cholesterol…631 mg sodium…75 gm carbohydrate…5 gm fiber…34 gm protein +++EXC: 3 starch…3 lean meat…1 fruit…1 fat +++WWP: 10

* Partially freeze meat; It makes cutting it into cubes a lot easier.