ZINGY TERIYAKI BEEF SKEWERS

Zingy teriyaki beef skewers image

If you're looking for a light and healthy dinner then these kebabs are just the ticket - rich in folate, fibre, iron and vitamin C, plus 3 of your 5-a-day

Provided by Justine Pattison

Time 45m

Number Of Ingredients 17

Ingredients

1 tbsp tamari or soy sauce
3 tbsp freshly squeezed orange juice
15g chunk ginger , peeled and very finely grated
2 garlic cloves , crushed
1 tsp honey (preferably raw)
¼ tsp chilli flakes
300g beef sirloin steak , trimmed of hard fat and cut into long, thin strips
100g long-grain brown rice
⅓ cucumber , cut into small cubes
2 medium carrots , peeled and sliced into ribbons with a peeler
4 spring onions , trimmed and diagonally sliced
100g radishes , trimmed and sliced
20g coriander , leaves roughly chopped, plus extra to garnish
10g mint leaves , plus extra to garnish
1 tbsp cold-pressed rapeseed oil
zest and juice 1 lime
25g unsalted cashew nuts , toasted and roughly chopped

Steps:

Put the tamari, orange juice, ginger, garlic, honey and chilli flakes in a small saucepan with 100ml cold water and bring to the boil. Cook for 3-5 mins, boiling hard until well reduced, glossy and slightly syrupy. Remove from the heat, pour into a shallow dish and leave to cool.
Thread the beef onto 4 soaked wooden or metal skewers. Place in the marinade, turn and brush until well coated. Cover with cling film and marinate for 30 mins.
While the beef is marinating, prepare the salad. Half-fill a medium pan with water and bring to the boil. Cook the rice for about 20 mins or following pack instructions until tender. Rinse in a sieve under running water until cold, then drain well. Tip into a large bowl.
Add the cucumber, carrots, spring onions, radishes, coriander, mint, oil, lime zest and juice, and toss well together well. Season with a little black pepper. Divide between two plates and top with a sprinkling of nuts and extra herbs to garnish.
Heat the grill to high. (You could also cook the skewers on a non-stick griddle pan.) Put the skewers on a rack above a foil-lined baking tray, reserving any excess marinade. Grill the skewers close to the heat for 3-5 mins each side or until done to your liking. Brush with more marinade when they are turned. They should look sticky and glossy when cooked. Serve hot or cold with the rice salad.

Nutrition Facts : Calories 563 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 39 grams protein, Sodium 1.4 milligram of sodium