 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
A zesty marinade gives tongue-tingling flavor to this change-of-pace beef dish from Susie Freeman of Irons, Michigan. 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 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 |
Directions:
1. 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.
2. 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.
3. 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.
|
|