Teriyaki Beef Kabobs and Spinach Rice
Recipe: #15585
November 03, 2014
Categories: Steak, Rice, Brown Rice, Spinach, Asian, Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy, Frozen Vegetables, Beef Dinner, more
"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."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (329.7 g)
- Calories 449.4
- Total Fat - 8.5 g
- Saturated Fat - 2.9 g
- Cholesterol - 100 mg
- Sodium - 1051.3 mg
- Total Carbohydrate - 47.3 g
- Dietary Fiber - 4.3 g
- Sugars - 4.8 g
- Protein - 44.2 g
- Calcium - 105.4 mg
- Iron - 6.2 mg
- Vitamin C - 14.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Cut steak into cubes and place into a bowl with marinade and toss to combine.
Step 2
Thread beef cubes onto skewers, alternating with the sliced vegetables pieces.
Step 3
Heat grill or BBQ to hot and cook skewers for 10 minutes turning occasionally to evenly cook.
Step 4
Steam the brown rice and combine with hot spinach and serve kebabs with rice and asparagus.
Step 5
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 bite 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.
Tips
- 6 skewers (soaked if wooden)
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