Beef Kebab Over Rice
1 cup parboiled white rice
1/4 teaspoon turmeric
300g frozen peas and carrots, thawed
1 tablespoon chili powder
1 tablespoon soy sauce
1 teaspoon jalapeño pepper sauce
2 tablespoon vegetable oil
750g boneless beef top sirloin steak, 4cm thick
3 green onions
8 large mushrooms
1 medium zucchini
1/2 teaspoon salt
8 cherry tomatoes
Cook rice adding turmeric to the water. Stir in frozen peas and carrots during last 10 minutes of cooking time. Keep warm.
In medium bowl, mix together chili powder, soy sauce, jalapeno pepper sauce and 1 tablespoon oil. Cut beef into 12 chunks and marinate in chili mixture. 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, 30cm long all metal, skewers alternately thread beef, greenonion
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 dinner plate; drizzle with any drippings from pan.