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1 1/2 lb. beef sirloin steak
1/3 c. red wine vinegar
1/4 c. ketchup
2 Tbsp. orange juice
2 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 tsp. coarse-grained
Dijon-style mustard
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. freshly ground black
3 oranges, peeled and
1 large green bell pepper, cut
into 1-inch squares
parsley sprigs (garnish)
halved orange slices (garnish)

Trim fat from beef; cut into 1-inch cubes. Place beef
in large plastic bag. Mix vinegar, ketchup, orange juice, soy
sauce, Worcestershire sauce, mustard, garlic powder, salt and
pepper; pour over beef. Press air out of bag, seal and refrig-
erate overnight. Drain beef; reserve marinade.
On four metal skewers, alternate beef, orange sections
and green peppers, beginning and ending with beef. Place
kabobs on grill rack over medium-hot coals. Cook 6 to 10
minutes or until done. Turn frequently and brush with marinade
while cooking. Garnish with parsley and halved orange slices.
Servings: 4.

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