Asian Beef Kabobs with Brown Rice

Ingredients

Servings: 4 | Preparation time: 45 minutes

1 pint button mushrooms

1 large zucchini, sliced into 1/2-inch thick rounds

1 large yellow squash, sliced into 1/2-inch thick rounds

2 red bell peppers, sliced into 1-inch chunks

2 lb beef tenderloin, cut into 1-inch cubes

8 bamboo skewers, soaked in warm water

2 Tbsp lite soy sauce

2 Tbsp rice wine vinegar

2 tsp sesame oil

1 clove garlic, minced

4 green onions, chopped

2 cups cooked brown rice

Calories 475

Total Fat 15g

Saturated Fat 5g

Cholesterol 115 mg

Sodium 395 mg

Carbohydrate 36g

Dietary Fiber 6g

Sugar 8g

Protein 49g

Prepare indoor or outdoor grill.
Assemble kabobs by alternating mushrooms, zucchini, squash, peppers, and beef on each skewer (making eight skewers).
In a medium bowl, whisk together soy sauce, rice wine vinegar, sesame oil, garlic and green onions. Pour into a large sealable plastic bag.
Place kabobs in plastic bag with marinade. Shake until all kabobs are coated; marinate in the refrigerator for 30 minutes.
Grill over medium heat for 10 minutes, turning occasionally.
Serve kabobs over brown rice.

Fun Facts / Cooking Tips
	Kabobs are a great way to get protein and vegetable servings in one easy dish.

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