Beef Fajita Salad by Meat & Livestock Australia

BEEF, MUSHROOM AND OYSTER SAUCE KEBABS

Serves 4 | Prep/cooking time 25mins
INGREDIENTS
  • 600g diced beef (cut into 3cm cubes)
  • 150g button mushrooms
  • 2 green onions, cut into 3cm lengths +extra, thinly sliced, to serve
  • 1 red capsicum, cut into 3cm pieces
  • 1 tbsp vegetable oil
  • 1/3 cup (80ml) oyster sauce
  • Asian greens, brown rice, coriander sprigs, sliced chilli (optional), to serve
PREPARATION
  1. Thread the beef, mushrooms, onions and capsicum alternatively onto the skewers.
  2. Brush skewers with oil and oyster sauce and season.
  3. Heat a barbecue over medium-high heat.
  4. Cook kebabs for 8-10 mins, turning often, or until lightly charred and cooked through. Rest on a plate loosely covered with foil for 5 mins.
  5. Serve beef kebabs with Asian greens, rice, coriander, extra green onions and chilli, if desired
TIPS
  • You can dice your own beef using rump, striploin, rib eye or tenderloin
  • Resting the kebabs ensures maximum tenderness and locks the juices into the beef.
  • You could also use beef mince in this recipe – roll mince into balls or kofta shapes.
  • Use microwave rice of your choice to save time.
  • Leftover kebabs can be removed from the skewer and added to a salad or wrap for a delicious lunch.

 

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