Lunch: Beef Kabobs Over Rice

Ingredients

1 c. parboiled white rice
1/4 tsp. tumeric
1 package frozen peas and carrots
1 tbsp. chili powder
1 tbsp. soy sauce
1 tsp. jalapeño pepper sauce
2 tbsp. vegetable oil
1 boneless beef top sirloin steak
3 green onions
8 large mushrooms
1 medium zucchini
1/2 tsp. salt
8 cherry tomatoes

Instructions

Prepare rice as label directs, adding turmeric. Stir in frozen peas and carrots during last 10 minutes of cooking time. Keep warm.
Meanwhile, in medium bowl, with fork, mix chili powder, soy sauce, jalapeno pepper sauce, and 1 tablespoon oil. Cut beef into 12 chunks. Add beef chunks to chili mixture to coat.
Cut green onions into 3-inch-long pieces. Trim ends from mushrooms. Cut zucchini into bite-size chunks.
In large bowl, mix salt and remaining 1 tablespoon oil; add green onions, mushrooms, and zucchini and toss to coat.
Preheat broiler. On four 14-inch-long all-metal skewers, alternately thread beef, green-onion pieces, mushrooms, zucchini, and tomatoes. Please kebabs in broiling pan (do not use rack).
Place pan in broiler at closest position to source of heat; broil kebabs 8 to 10 minutes until beef is medium-rare and vegetables are tender, turning skewers once.
Arrange rice mixture and kebabs on 4 dinner plate; drizzle with any drippings from pan.

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