CategoryDifficultyBeginner

If you're looking for a light and healthy dinner then these kebabs are just the ticket - Zingy Teriyaki Beef Skewers

Yields1 Serving
Prep Time40 minsCook Time15 minsTotal Time55 mins

Teriyaki Beef Skewers
 1 tbsp Tamari or soy sauce
 3 tbsp Freshly squeezed orange juice
 15 g Chunk ginger, peeled and very finely grated.
 2 Garlic cloves, crushed
 1 tsp Honey
 ¼ tsp Chilli flakes.
 300 g Beef sirloin steak, trimmed of hard fat and cut into long, thin strips
Salad
 100 g Long-grain brown rice
  Cucumber, cut into small cubes
 2 Medium carrots, peeled and sliced into ribbons with a peeler
 4 Spring onions, trimmed and diagonally sliced
 100 g Radishes, trimmed and sliced
 20 g Coriander, leaves roughly chopped, plus extra to garnish
 10 g Mint leaves, plus extra to garnish
 1 tbsp Cold-pressed rapeseed oil
 1 Zest and juice of one lime
 25 g Unsalted cashew nuts, toasted and roughly chopped

1

Put the soy sauce, orange juice, ginger, garlic, honey, and chili flakes into a small saucepan with a hundred milliliters of cold water, and bring it to the boil. Cook for three to five minutes, boiling it until well reduced, glossy, and slightly syrupy. Remove the pan from the heat, and pour into a shallow dish to leave to cool.

2

Thread the beef onto four soaked wooden or metal skewers. Place in the marinade, turn and brush until well coated. Cover with cling film, and marinate for thirty minutes.

3

While the beef is marinating, prepare the salad. Half-fill a medium pan with water and bring to a boil. Cook the rice for about twenty minutes or until tender. Rinse in a sieve under running water until cold, and then drain well. Tip it into a large bowl.

4

Add the cucumber, carrots, spring onions, radishes, coriander, mint, oil, lime zest, and juice, and toss well together. Season with a little black pepper, but forego the salt - the beef will provide that. Divide the salad between two plates and top with a sprinkling of nuts and herbs to garnish.

5

Heat a non-stick griddle pan to very high heat. Put the skewers on the pan. And cook for three to five minutes on each side or until they are done to your liking. Brush with more marinade when you turn them. When cooked, they should look sticky and glossy. Serve hot or cold, along with the rice salad.

Ingredients

Teriyaki Beef Skewers
 1 tbsp Tamari or soy sauce
 3 tbsp Freshly squeezed orange juice
 15 g Chunk ginger, peeled and very finely grated.
 2 Garlic cloves, crushed
 1 tsp Honey
 ¼ tsp Chilli flakes.
 300 g Beef sirloin steak, trimmed of hard fat and cut into long, thin strips
Salad
 100 g Long-grain brown rice
  Cucumber, cut into small cubes
 2 Medium carrots, peeled and sliced into ribbons with a peeler
 4 Spring onions, trimmed and diagonally sliced
 100 g Radishes, trimmed and sliced
 20 g Coriander, leaves roughly chopped, plus extra to garnish
 10 g Mint leaves, plus extra to garnish
 1 tbsp Cold-pressed rapeseed oil
 1 Zest and juice of one lime
 25 g Unsalted cashew nuts, toasted and roughly chopped

Directions

1

Put the soy sauce, orange juice, ginger, garlic, honey, and chili flakes into a small saucepan with a hundred milliliters of cold water, and bring it to the boil. Cook for three to five minutes, boiling it until well reduced, glossy, and slightly syrupy. Remove the pan from the heat, and pour into a shallow dish to leave to cool.

2

Thread the beef onto four soaked wooden or metal skewers. Place in the marinade, turn and brush until well coated. Cover with cling film, and marinate for thirty minutes.

3

While the beef is marinating, prepare the salad. Half-fill a medium pan with water and bring to a boil. Cook the rice for about twenty minutes or until tender. Rinse in a sieve under running water until cold, and then drain well. Tip it into a large bowl.

4

Add the cucumber, carrots, spring onions, radishes, coriander, mint, oil, lime zest, and juice, and toss well together. Season with a little black pepper, but forego the salt - the beef will provide that. Divide the salad between two plates and top with a sprinkling of nuts and herbs to garnish.

5

Heat a non-stick griddle pan to very high heat. Put the skewers on the pan. And cook for three to five minutes on each side or until they are done to your liking. Brush with more marinade when you turn them. When cooked, they should look sticky and glossy. Serve hot or cold, along with the rice salad.

Zingy Teriyaki Beef Skewers