Teriyaki beef kebabs & spinach rice

Teriyaki beef kebabs & spinach rice



Prep Time


Cook Time



1 kg beef steak, cut into cubes (trimmed of fat)

0.5 cup teriyaki marinade

sliced vegetables (eg shallots and capsicum), cut to same width as beef cubes

2 cup steamed brown rice

250 g frozen English spinach, thawed and heated

2 bunches of asparagus

6 skewers (soaked if wooden)


  • Cut steak into cubes. Place in bowl with marinade and toss to combine.
  • Thread beef cubes onto skewers, alternating with the sliced vegetable pieces. Heat grill or BBQ to hot and cook skewers for 10 mins turning occasionally to evenly cook.
  • Steam the brown rice and combine with hot spinach. Serve kebabs with rice and asparagus.


  • Lunch idea: Serves: 2 Prep: 5 mins
  • Soak 200g shelf-fresh Singapore noodles in boiling water for 2 mins. Drain.
  • Slice the leftover beef cubes, shallots, capsicum and asparagus into bite-size pieces and toss together with noodles and 1 thinly sliced carrot.
  • Combine 2 tbsp sweet chilli sauce with 1 tbsp lemon juice and 1 tbsp soy sauce.
  • Drizzle over beef noodle mix.
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