Beef and Mushroom Kabobs - serves 4

1 pound boneless beef top sirloin steak, cut 1-inch thick
1 large green, red, or yellow bell pepper, cut into 1 ½-inch pieces
12 large mushrooms
1 package (6 ounces) long grain and wild rice blend
1 tbsp fresh balsamic vinegar
1 tbsp olive oil
1 tbsp water
1 tsp Dijon-style mustard
1 tsp Hoisin
1/2 tsp dried oregano leaves
1/4 tsp pepper

Trim fat from beef steak; cut into 1 ¼ -inch pieces.
In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12 inch metal skewers.
Prepare rice according to package directions; keep warm.
Meanwhile, place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning occasionally. Season with salt. Serve kabobs with rice.