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Beef >> Steak Kabobs & Wild Rice With Mushrooms
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Beef >> Steak Kabobs & Wild Rice With Mushrooms


1 Pound Boneless Beef Round Tip Steak, Cut 1-inch Thick ½ Small Red Onion, Cut Into ¾-inch Wedges 1 Small Yellow Summer Squash, Cut Lengthwise In Half Then Crosswise Into 1-inch Slices 1 Small Red Or Green Bell Pepper, Cut Into 1-inch Pieces Marinade: 2 Tablespoons Water 2 Tablespoons Coarse-grain Dijon-style Mustard 2 Tablespoons Red Wine Vinegar 2 Large Cloves Garlic, Minced 2 Teaspoons Vegetable Oil ½ Teaspoon Coarse Grind Black Pepper 2 Teaspoons Vegetable Oil 2 Cups Thinly Sliced Mixed Mushrooms Such As Cremini Or Shiitake 1 (6-ounce) Package Wild Rice Blend
1. Cut Beef Steak Into 1 ¼-inch Pieces.
Combine Marinade Ingredients.
Place Beef And Marinade In Food-safe Plastic Bag; Turn To Coat.
Close Bag Securely And Marinate In Refrigerator 6 Hours Or As Long As Overnight, Turning Occasionally. 2. Heat 2 Teaspoons Oil Large Nonstick Skillet Over Medium Heat Until Hot.
Add Mushrooms; Cook And Stir Until Tender.
Remove And Keep Warm.
Meanwhile Cook Rice According To Package Directions, Omitting Salt And Butter.
When Rice Is Done, Stir In Mushrooms. 3. Soak Eight 9-inch Bamboo Skewers In Water 10 Minutes; Drain.
Remove Beef From Marinade; Discard Marinade.
Alternately Thread Beef, Onion And Squash Evenly Onto Skewers.
Place On Grid Over Medium, Ash-covered Coals.
Grill, Uncovered, 8 To 10 Minutes For Medium Rare To Medium Doneness, Turning Occasionally. 4. Serve Kabobs Over Wild Rice.

Makes 4 Servings. You can serve with your family and friends.
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