Beef teriyaki skewers with sesame noodle salad
Japanese-style skewers and salad is a meal for all seasons and ready in just 30 minutes.
Beef rump steak, raw
400 g, (buy 500g)
Dry soba noodles (100% buckwheat)
2 tsp, finely grated
2 individual, thinly sliced diagonally
2 medium, coarsley grated
2 medium, thinly sliced
1 medium, cut into wedges to serve
- Combine beef, soy sauce, mirin and sugar in a large bowl. Cover and place in fridge for 30 minutes.
- Meanwhile, cook noodles following packet instructions or until just tender. Drain. Refresh under cold water and drain. Transfer to a large bowl. Add olive and sesame oils, ginger, juice, shallots, carrot and capsicum and toss to combine.
- Thread beef onto 12 wooden skewers (see tip). Preheat a chargrill or barbecue grill over medium-high heat. Cook skewers, turning occasionally, for 4 minutes or until cooked to your liking. Serve with noodle salad and lemon wedges
TIP: Soak skewers in cold water for 10 minutes before using to stop them burning during cooking.