Beef, Pepper, and Mushroom Kabobs
The New Mexico Beef Council demonstrated this flavorful, hearty beef meal, along with Burgundy Beef and Vegetable Stew, during the workshops for the Diabetes Health Fair on Saturday, November 6, 1999. The recipes were selected for their flexibility in addressing diabetics' needs. Contact the Beef Council locally at nmbeef@nmbeef.com for additional recipes or information.
Ingredients
- 1 pound boneless beef top sirloin steak, cut 1-inch thick
- 1 large green, red, or yellow bell pepper, cut into 1 ½-inch pieces
- 12 large mushrooms
- 1 package (6 ounces) long grain and wild rice blend
Seasoning
- 1 Tablespoon fresh balsamic vinegar
- 1 Tablespoon olive oil
- 1 Tablespoon water
- 1 teaspoon Dijon-style mustard
- 1 teaspoon Hoisin
- ½ teaspoon dried oregano leaves
- ¼ teaspoon pepper
Cooking Instructions
- Trim fat from beef steak; cut into 1¼ -inch pieces. In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12 inch metal skewers.
- Prepare rice according to package directions; keep warm.
- Meanwhile, place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning occasionally. Season with salt. Serve kabobs with rice.
Makes 4 servings (serving size: 1 kabob and ¾ cup rice)
Total preparation and cooking time: 30 minutes
Quick Tip
To grill, place kabobs on grid over medium, ash-covered coals. Grill kabobs, uncovered, 8 to 11 minutes for medium rare to medium doneness, turning occasionally; season with salt.
Nutrition information per serving:
- 359 calories
- 32 g protein
- 37 g carbohydrate
- 9 g fat (3 g saturated fat)
- 5.2 mg iron
- 781 mg sodium
- 76 mg cholesterol
Recipe courtesy of the New Mexico Beef Council. For additional recipes, contact nmbeef@nmbeef.com.
