Black Pepper Beef Kebabs With Rice Noodle Salad
Ingredients
- 600 gram Beef 3cm cubes, diced
- 1 large Red onion cut into wedges
- 250 gram Cherry tomatoes
- 1 Yellow capsicum cut into 3cm pieces
- 1 Green capsicum cut into 3cm pieces
- 1 tablespoon Vegetable oil
- 2 tablespoon Kecap manis
- 1 tablespoon Black pepper cracked
- 200 gram Rice noodles dried
- 2 cup Frozen broad beans 270g
- 1 Lime zest and juice + wedges, to serve
- 2 tablespoon Mirin
- 2 teaspoon Fish sauce
- 1 Lebanese cucumber peeled into ribbons
- ½ cup Mint leaves
- ½ cup Coriander leaves
Method
Using 8 metal or bamboo skewers, thread beef, onion, tomatoes and capsicum alternatively onto skewers. Brush skewers with oil and kecap manis, sprinkle with pepper and season with sea salt.
Pre-heat a char-grill pan or barbecue over medium-high heat and cook skewers for 8 to 10 minutes, turning often, or until lightly charred and cooked through.
Meanwhile, prepare noodles according to packet instructions. Drain and rinse under cold water. Prepare broad beans according to packet instructions. Drain and when cool enough to handle remove from shells.
In a screw-top jar place lime zest and juice, mirin and fish sauce. Shake well to combine. Place noodles, broad beans, cucumber and herbs in a large bowl. Drizzle with dressing and toss to coat.
Serve skewers with noodle salad and lime wedges.
Blade Steak Diced Grass Fed Free Range
Blade steak is the ideal cut for slow cooking beautiful braises and casseroles. Approx 500g portion
Read the guide: Black Pepper Beef Kebabs with Rice Noodle Salad
