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Beef Tango
RecipeBeef Cuts
Beef Tango
Chile-mango-marinated beef round kabobs, grilled and served over raspberry and mango sauces.
Yield: 24 servings
1. Combine mango nectar, vinegar, soy sauce, garlic, serrano peppers, peppercorns, and pepper in large shallow pan; add beef. Cover and refrigerate 2 to 24 hours. Remove beef from marinade; discard marinade.

Thread 1 ounce beef onto each of seventy-two 6-inch bamboo skewers; reserve.
Mango nectar2 cups
Raspberry-flavored vinegar2 cups
Reduced-sodium soy sauce1/4 cup
Garlic, minced1 ounce
Serrano chilies, seeded, minced1 ounce
Pink peppercorns, crushed1 tablespoon
Pepper1 teaspoon
Round, Top (Inside) Round Steaks (IMPS/NAMP 1169)6 pounds
2. To make raspberry sauce; In food processor or blender, puree ingredients; strain sauce and reserve.
Raspberries1 1/2 pounds
Raspberry-flavored vinegar1/4 cup
Dry white wine1/4 cup
Honey3 tablespoons
3. To make mango sauce: In food processor or blender, puree ingredients; reserve.

4. For each serving: Pour ribbons of sauces across center of plate (2-2/3 tablespoons raspberry sauce; 2 tablespoons mango sauce). Grill 3 beef skewers; place skewers on sauces.
Mango, peeled, seeded and cut into 3/4-inch pieces1 1/2 pounds
Serrano chilies, seeded, minced3/4 ounce
Lime juice6 tablespoons
Salt1 teaspoon

Nutrition information per serving: 214 calories; 5 g fat(2 g saturated fat; 2 g monounsaturated fat); 71 mg cholesterol; 182 mg sodium; 14 g carbohydrate; 2.4 g fiber; 28 g protein; 8.3 mg niacin; 0.4 mg vitamin B6; 1.5 mg vitamin B12; 2.6 mg iron; 31.3 mg selenium; 4.9 mg zinc; 109.5 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron
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