Sriracha beef kebabs recipe
These family-favourite Asian-inspired beef kebabs are the perfect barbecue fare. Marinate them ahead of time and then simply grill them when you’re ready to eat. Serve with a quick-pickled cucumber salad and steamed rice for an easy weeknight supper.
See method- Serves 4
- 15 mins to prepare and 25 mins to cook
- 490 calories / serving
Ingredients
- 2 tbsp sriracha chilli sauce
- 2 tbsp oyster sauce
- 1 tsp light soy sauce
- ½ tsp sesame oil
- 2 beef sirloin steaks (approximately 550g or 1 1/4lb), fat removed, cut into 1 inch pieces
- 1 cucumber, seeded and cut into small chunks
- 2 tbsp rice wine vinegar
- 1 red chilli, deseeded and finely chopped
- 4 spring onions, finely sliced to serve
- 1 tsp sesame seeds
- 300g (10 1/2oz) long grain rice, cooked following pack instructions
Each serving contains
- Energy
- 2070kJ 490.0kcal
- Fat
- 9g
- Saturates
- 3g
- Salt
- 1.8g
- Sugars
- 3g
of the Reference intake
Carbohydrate 68.0gProtein 39.0gFibre 1.6g
Method
- Soak 4 wooden skewers in water and set aside. Put the sriracha, oyster sauce, soy sauce and sesame oil into a mixing bowl. Combine and add the beef. Toss to completely coat the meat. Cover and leave to marinate for 30 minutes.
- Put the cucumber into a serving bowl. Add the vinegar and a pinch of salt. Toss together. Cover and leave to stand for 10 minutes.
- Meanwhile, preheat the grill to high. Thread the meat onto the soaked skewers. Place onto a grilling rack and cook under the grill for 4-5 minutes each side, or until cooked to your liking. Remove from the grill and place on a warm serving plate. Cover with tin foil and set aside to rest for 5 minutes.
- To serve, scatter the spring onions, sesame seeds and half the chill over the kebabs. Add the remaining chilli to the cucumber and toss together. Serve both immediately with the rice.
- See more Beef recipes
