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How to make Wasabi soy beef kebabs with pickled ginger and asparagus salad

Yield = 4
Prep time: 1:20
Cook time: 0:10
Total time: 1:30

Ingredients

  • 60ml (1/4 cup) salt-reduced soy sauce
  • 1 teaspoon wasabi paste
  • 1 garlic clove, crushed
  • 1 tablespoon mirin
  • 1 teaspoon 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

Method

  • Step 1 Combine 2 tablespoons of the soy, wasabi, garlic, half the mirin and sesame oil in a large glass or ceramic dish. Add the beef strips and stir to coat. Cover and place in the fridge for 1 hour to marinate.
  • Step 2 Blanch the asparagus and beans in a saucepan of boiling water until bright green and tender crisp. Refresh under cold running water. Drain well. Place the vegetables, rice, pickled ginger, baby spinach and remaining soy sauce and mirin in a large bowl. Gently toss to combine.
  • Step 3 Thread the strips of meat and the onion alternately onto 8 metal or soaked bamboo skewers. Heat a chargrill pan or barbecue on high. Cook the skewers for 1-2 minutes each side or until lightly charred. Arrange on top of the rice salad.