Beef kebabs with vegetable noodle salad
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Time to make:
35 mins (Hands-on time: 20 mins, Cooking time: 15 mins), plus min 1 hr or overnight marinating
$6.59 per serve
(at time of publication)
Full ingredients list:
16 wooden skewers, soaked in cold water for 15-20 minutes
500g lean rump steak, cut across the grain in thin strips
3 tablespoons plum sauce marinade
450g packet Hokkien noodles
1 red capsicum, cut in short, thin strips
100g snowpeas or green beans, cut in thin strips
1 Lebanese cucumber, cut in thin strips
1 bunch fresh coriander
1 tablespoon salt-reduced soy sauce
1/4 cup fat-free French dressing
Nutritional information (per serve)
Instructions and steps:
Step 1Thread beef strips on skewers. Place skewers in a shallow glass or ceramic dish. Pour over plum sauce marinade to coat. Marinate for 1 hour.
Step 2Preheat barbecue chargrill or frying pan over a medium-high heat. Meanwhile, make noodle salad. Place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes. Drain well, set aside to cool slightly then separate noodles. Add capsicum, snowpeas, cucumber and coriander. Toss to combine.
Step 3Whisk soy sauce and dressing together. Add to salad and toss to combine.
Step 4Cook beef skewers for 2-3 minutes on each side or until cooked through. Serve with noodle salad and your choice of a 'fill-up' vege side (see tips).
About this recipe
First published: October 2011