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
Instructions
- 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.
Notes
- You will need 8 bamboo or metal skewers for this recipe – soak bamboo skewers for 10 minutes to prevent burning.
- Substitute broad beans with edamame or sugar snap peas.
- You can dice your own beef using rump, sirloin, scotch fillet or eye fillet.
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