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Recipe: steak kabobs & wild rice with mushrooms

steak kabobs & wild rice with mushrooms recipe image
Steak kabobs & wild rice with mushrooms serving suggestion

steak kabobs & wild rice with mushrooms

A flavorful, tenderizing marinade gives the kabobs of steak, onion, squash and peppers a unique and savory taste.


  • 1 pound beef Round Tip Steaks, cut 1 inch thick
  • 1/2 small red onion, cut into 3/4 inch thick wedges
  • 1 small yellow squash, cut lengthwise in half, then crosswise into 1-inch thick slides
  • 1 small red or green bell pepper, cut into 1-inch pieces
  • 2 tablespoons water
  • 2 tablespoons coarse-grain Dijon-style mustard
  • 2 tablespoons red wine vinegar
  • 2 large cloves garlic, minced
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon coarse grind black pepper
  • RICE:
  • 2 teaspoons vegetable oil
  • 2 cups thinly sliced assorted wild wild mushrooms (oyster, cremini and shittake)
  • 1 package (6 ounces) wild rice blend


  1. Cut beef steak into 1-1/4-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 in 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, squash and pepper evenly onto skewers. Place on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  4. Serve kabobs over wild rice.

Nutrition information per serving: 348 calories; 9 g fat (2 g saturated fat; 4 g monounsaturated fat); 75 mg cholesterol; 712 mg sodium; 36 g carbohydrate; 1.7 g fiber; 3 g protein; 5.7 mg niacin; 0.4 mg vitamin B6; 1.3 mcg vitamin B12; 3.6 mg iron; 29.8 mcg selenium; 4.3 mg zinc.

This recipe is an excellent source of niacin, vitamin B6, vitamin B12, iron, selenium and zinc.