Black Pepper Beef Kebabs with Rice Noodle Salad
Ingredients
- 600g diced beef (3cm cubes)
- 1 large red onion, cut into wedges
- 250g cherry tomatoes
- 1 yellow capsicum, cut into 3cm pieces
- 1 green capsicum, cut into 3cm pieces
- 1 tbsp vegetable oil
- 2 tbsp kecap manis
- 1 tbsp cracked black pepper
- 200g dried rice noodles
- 2 cups (270g) frozen broad beans
- Zest and juice 1 lime + wedges, to serve
- 2 tbsp mirin
- 2 tsp fish sauce
- 1 Lebanese cucumber, peeled into ribbons
- ½ cup mint leaves
- ½ cup coriander leaves
Method
- Using 8 metal or bamboo skewers, thread beef, onion, tomatoes and capsicum alternatively onto skewers. Brush skewers with oil and kecap manis, sprinkle with pepper and season with sea salt.
- Pre-heat a char-grill pan or barbecue over medium-high heat and cook skewers for 8 to 10 minutes, turning often, or until lightly charred and cooked through.
- Meanwhile, prepare noodles according to packet instructions. Drain and rinse under cold water. Prepare broad beans according to packet instructions. Drain and when cool enough to handle remove from shells.
- In a screw-top jar place lime zest and juice, mirin and fish sauce. Shake well to combine. Place noodles, broad beans, cucumber and herbs in a large bowl. Drizzle with dressing and toss to coat.
- Serve skewers with noodle salad and lime wedges.