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Wasabi soy beef kebabs with pickled ginger and asparagus salad
Wasabi soy beef kebabs with pickled ginger and asparagus salad
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Prep Time:
80 minutes
Cook Time:
10 minutes
Total Time:
90 minutes
Try this nutty and flavorful Asian brown rice dish for a tasty twist on a classic grain!
Ingredients:
  • 60ml (1/4 cup) salt-reduced soy sauce
  • 1 tsp wasabi paste
  • 1 garlic clove, crushed
  • 20.00 ml mirin
  • 1 tsp sesame oil
  • 500g trimmed beef rump steak, thinly sliced into long strips
  • 1 bunch asparagus, trimmed, sliced
  • 200g green beans, trimmed, sliced
  • 150g (2 cups) cooked brown rice
  • 20g pickled ginger
  • 75g baby spinach leaves
  • 1 red onion, cut into 2cm pieces
Instructions:
  • Mix together soy sauce, wasabi, garlic, half of the mirin, and sesame oil in a large glass or ceramic dish. Add the beef strips and toss until well coated. Refrigerate for 1 hour to marinate.
  • Cook the asparagus and beans in boiling water until vibrant green and slightly crisp. Shock them in cold water, drain well, then combine with rice, pickled ginger, baby spinach, and the rest of the soy sauce and mirin in a large bowl. Gently mix everything together.
  • Skewer the meat strips and onion slices onto 8 metal or soaked bamboo skewers. Preheat a chargrill pan or barbecue on high heat. Grill the skewers for 1-2 minutes per side until they have a light char. Serve the skewers on top of the rice salad.

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