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By: Grace B.
| Description: | ||
| Time: | 3 hr 20 min (20 min to prepare, 3 hr to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 each Sunkist®® tangerine-grated peel 0.25 cups fresh squeezed Sunkist® tangerine juice 0.25 cups Vegetable oil 1 tablespoon Soy sauce 1 each small clove garlic, minced 0.25 teaspoon ground ginger 0.5 each lbs. pounds beef top sirloin (about 1-1/4 inch thick), cut into cubes 1 each large sweet green pepper, cut into 1-inch pieces 3 each Sunkist® tangerines , peeled, segmented, and seeded, Hot cooked rice (optional) |
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| Directions: | ||
| To make the marinade, in a bowl, combine tangerine peel and juice, oil, soy sauce, garlic, and ginger; add the beef. Cover and marinate in refrigerator for 3 hours or longer, stirring occasionally (or marinate in a tightly sealed plastic bag, turning occasionally). Drain and reserve the marinade. Arrange beef, green pepper, and tangerine segments alternately on long metal or wooden skewers. Place the kabobs on a broiler pan. Brush with marinade. Broil 4 inches from heat for 10 minutes (for medium-rare) or until desired doneness, turning and brushing occasionally with marinade. Or barbecue on a grill 4 inches above glowing coals for 10 minutes (for medium-rare) or until desired doneness. Serve with cooked rice, if you wish. ORANGE VARIATION: Substitute fresh grated peel of valencia orange for the tangerine peel and valencia oranges, peeled and segmented, for the tangerines. 0.5 Cup of Fruit and Vegetables per Serving Nutrition Information per Serving: calories: 500, total fat: 13g, saturated fat: 3 g, % calories from fat: 24%, % calories from saturated fat: 5%, protein: 36g, carbohydrates: 61g, cholesterol: 86mg, dietary fiber: 4g, sodium: 219mg Recipe is courtesy of Sunkist. Recipe was reviewed by Produce for Better Health Foundation (PBH) for Sunkist. All PBH endorsed recipes meet the nutrition standards that maintain fruits and vegetables as healthy foods. |
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