George Foreman GR82 - Manual (Page 23)

23
* Oriental Steak Kabobs
Serve these kabobs with mixed vegetables and steamed rice for a
well-balanced meal.
1 1 pound beef sirloin steak, cut into 1-inch cubes
1/4 cup soy sauce
1/4 cup cider vinegar
2 Tablespoons minced garlic
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 cup chopped green onion
1/4 cup water
1 Tablespoon honey
Place the steak cubes into a shallow glass pan. Combine all the
remaining ingredients and pour over the steak, turning to coat
evenly. Refrigerate 12-24 hours. Thread the steak cubes onto the
Skewers and place in the Rotisserie as instructed on page 14.
Discard any remaining marinade. Set the Timer for 25-35 minutes
or until done. Serves 5.
* Sirloin & Broccoli Linguine
A hearty, full-meal salad.
1 12 ounce beef top sirloin steak
8 ounces linguine noodles, cooked and drained
1 chopped tomato
1 chopped red pepper
1 cup broccoli cuts, cooked and cooled
1 chopped carrot
1 chopped red onion
Dressing
1/2 cup low fat mayonnaise
1/2 teaspoon dill
2 Tablespoons blue cheese
1 Tablespoon minced garlic
1 Tablespoon cider vinegar
1 teaspoon lemon juice
Place the sirloin steak in the Adjustable Flat Basket of the
Rotisserie. Load onto Rotisserie Bar Assembly and insert in
Rotisserie. Set the Timer for 25-40 minutes or until done. Cool and
slice thinly. In a large bowl, combine the steak, noodles, tomato,
red pepper, broccoli, carrot and onion. Make the dressing by mix-
ing together the mayonnaise, dill, blue cheese, garlic, vinegar and
lemon juice. Whisk together and pour over the beef and pasta
salad. Serves 4.
NUTRITIONAL ANALYSIS
Calories:
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:
158
5 g
2 g
28
6 g
21 g
60 mg
869 mg
NUTRITIONAL ANALYSIS
Calories:
Total fat:
Saturated fat:
% calories fat:
Carbohydrates:
Protein:
Cholesterol:
Sodium:
357
7 g
3 g
20
26 g
40 g
79 mg
417 mg