Teriyaki Beef Kababs and Spinach Rice

"From a local supermarket where we are staying on holiday - they give a second recipe to use leftovers which I have posted at the bottom of the directions - times are for the first main recipe."
 
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Ready In:
45mins
Ingredients:
7
Yields:
6 skewers
Serves:
6
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ingredients

  • 1 kg beef steak (cut into cubes trimmed of fat)
  • 12 cup teriyaki marinade
  • vegetables (slices eg shallots and capsicum cut in same widtgh as beef cubes)
  • 2 cups brown rice (steamed)
  • 250 g frozen spinach (English thawed and heated)
  • 2 bunches asparagus (lightly steamed)
  • 6 skewers (soaked if wooden)
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directions

  • Cut steak into cubes and place into a bowl with marinade and toss to combine.
  • Thread beef cubes onto skewers, alternating with the sliced vegetables pieces.
  • Heat grill or BBQ to hot and cook skewers for 10 minutes turning occasionally to evenly cook.
  • Steam the brown rice and combine with hot spinach and serve kebabs with rice and asparagus.
  • LEFT OVERS - Teriyaki Beef Noodles (serves 2 - 5 minutes prep. time) - Soak 200 grams shelf fresh singapore noodles in boiling water for 2 minutes and drain. Slice the leftover beef cubes, shallots, capsicum and asparagus into bit size pieces and toss together with noodles and 1 thinly sliced carrot. Combine 2 tablespoons sweet chilli sauce with 1 tablespoon lermon juice and 1 tablespoon soy sauce and drizzle over beef noodle mix.

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RECIPE SUBMITTED BY

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