Beef Kabobs Over Rice - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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