Teriyaki Beef Kabobs and Spinach Rice
Created by ImPat on November 3, 2014
- Servings: 6
- Prep Time: 15m
- Cook Time: 30m
- Recipe #15585
Ingredients
- 1 kg fresh beef steak (cut into cubes trimmed of fat)
- 1/2 cup teriyaki marinade
- Vegetables (slices eg shallots and capsicum cut in same widtgh as beef cubes)
- 2 cups brown rice (steamed)
- 250 grams frozen spinach (English thawed and heated)
- 2 bunches asparagus (lightly steamed)
How to Make
-
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.
Nutritional Facts
- 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