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Beef and mushroom soy and ginger skewers
Beef and mushroom soy and ginger skewers
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Grill up these simple and delicious skewers for a flavorful meal.
Ingredients:
  • 600g beef rump steak, trimmed, cut into 2cm pieces
  • 200g button mushrooms, halved
  • 2cm piece fresh ginger, peeled, finely grated
  • 2 garlic cloves, crushed
  • 36.40 gm peanut oil
  • 82.50 ml mirin (Japanese rice wine)
  • 86.63 gm salt-reduced soy sauce
  • 270g packet Organic Ramen Noodles
  • 4 green onions, thinly sliced
  • 1 small carrot, peeled, grated
  • 1 Lebanese cucumber, deseeded, grated
  • 1 small avocado, finely diced
  • 1/4 tsp sesame oil
  • 8.00 gm brown sugar
Instructions:
  • Skewer the steak and mushrooms, then place them in a shallow glass or ceramic dish. In a jug, mix ginger, garlic, oil, 1/4 cup mirin, and 1/4 cup soy sauce. Pour the mixture over the skewers, ensuring they are well coated. Cover with plastic wrap and refrigerate for 2 to 3 hours, if possible.
  • Preheat a greased barbecue plate or chargrill over medium-high heat. Grill skewers, turning occasionally, for 6 to 8 minutes until desired doneness. Place on a plate, cover loosely with foil, and let rest for 5 minutes before serving.
  • Cook noodles in a large saucepan of boiling water according to package instructions until tender. Drain and transfer to a bowl. Add onion, carrot, cucumber, and avocado. In a separate bowl, whisk together sesame oil, sugar, and the rest of the mirin and soy sauce. Pour the dressing over the noodle mixture and toss to combine. Serve the noodles with skewers.

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