Ginger-Soy Beef Skewer with Zucchini Noodle Salad

These beef bbq skewers will go with any side, and can either be done in the pan or on a BBQ. Make them for dinner and use the leftovers cold for the next day’s lunch with a green salad. Note that to get a good balance of flavours marinate for at least an hour or 2, preferably overnight

You will need to soak eight long bamboo skewers in cold water for 30 minutes for this recipe.

 

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Ginger-Soy Beef Skewer with Zucchini Noodle Salad
Ginger-Soy Beef Skewer zucchini Noodle Salad
Course Dinner, Lunch
Cuisine Low Carb
Servings
people
Ingredients
Marinade
Course Dinner, Lunch
Cuisine Low Carb
Servings
people
Ingredients
Marinade
Ginger-Soy Beef Skewer zucchini Noodle Salad
Instructions
Marinade
  1. To make the marinade, combine all the ingredients in a bowl. Add the cubed steak, toss to coat, then cover and refrigerate for 1–2 hours to marinate.
Zucchini Salad
  1. Meanwhile, place the zucchini and and tomatoes in a large bowl. Add the nuts, herbs, sesame seeds, olive oil, lemon juice and sesame oil and toss to combine. Cover and set aside for 20 minutes to allow the flavours to develop
Skewers
  1. You will need to soak eight long bamboo skewers in cold water for 30 minutes for this recipe. Thread the marinated beef and capsicum onto the skewers (see note). Spray lightly with olive oil.
  2. Preheat a chargrill pan or barbecue grill to high heat, then reduce the heat to medium. Add the skewers, in batches if necessary, and cook for 5–6 minutes, turning occasionally, until just cooked through.
  3. Finally, Divide the skewers and salad evenly among plates and serve