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Teriyaki beef kebabs
This quick and easy dish makes a perfect lunch or light meal.
What you need
- 450 g rump steaks
- 60 ml soy sauce
- 6 tsp dry sherry
- 3 tsp vegetable oil
- 2 cloves garlic, peeled and crushed
- 2 1/2 cm root ginger, peeled and grated
- 3 tsp soft brown sugar
- seasoning
- 225 g canned waterchestnuts, drained
- 2 onions, peeled and cut into wedges
- 1 yellow pepper, cored, de-seeded and diced
- To serve
- 4 tsp soy sauce
- 1 sliced red chilli
- 1 sliced green chilli
- 1/2 tsp sesame seeds
Method
Preheat grill to medium heat.
Cut the beef into 2 1/2 cm chunks. Place in a bowl with the soy sauce, sherry, oil, garlic, ginger, sugar and seasoning. Cover and leave to marinate in a fridge for 1-2 hours.
Remove meat from marinade. Thread alternately onto metal skewers with the water chestnuts, onion wedges and pepper pieces. Liberally brush over the remaining marinade.
Place the kebabs under a medium preheated grill for 8-10 min, or until the beef is cooked, basting and turning frequently with the marinade,
In a small bowl, mix together a little soy sauce with chilli slices and sesame seeds to serve as a dipping sauce for the kebabs.
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Preparation 15 minutes Cook 8 minutes Waiting » 1 hour Marinate 1 hour - 2 hours Total 1 hour, 23 minutes -
Energy 297 kcal/serving Fat 2.21 g/serving Carbohydrates 47.34 g/serving Glycaemic Index 19 Glycaemic Load 2.32 
Serving suggestion
A selection of salad leaves.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1251 | 339 | 10475 | 8350 |
| Energy (kcal) | 297 | 80.8 | 2500 | 2000 |
| Protein (g) | 33.2 | 9.01 | ||
| Carbohydrate (g) | 23.5 | 6.37 | 345 | 275 |
| Fat (g) | 8.12 | 2.21 | 95 | 70 |
| Fat (saturated) (g) | 1.95 | 0.53 | ||
| Fibre (g) | 3.88 | 1.05 | ||
| Sodium (mg) | 1452 | 394 | ||
| Salt (equivalent) (g) | 3.63 | 0.99 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 143 | 38.9 | 800 |
| Vitamin B-12 (µg) | 3.62 | 0.98 | 1 |
| Vitamin B-6 (mg) | 1.02 | 0.28 | 2 |
| Vitamin C (mg) | 131 | 35.6 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 1.32 | 0.36 | 10 |
| Zinc (mg) | 4.33 | 1.18 | 15 |
| Calcium (mg) | 42.6 | 11.6 | 800 |
| Folate (mcg) | 49.7 | 13.5 | 200 |
| Iron (mg) | 4.31 | 1.17 | 14 |
| Magnesium (mg) | 65.9 | 17.9 | 300 |
| Niacin (mg) | 7.06 | 1.92 | 18 |
| Pantothenic acid (mg) | 0.83 | 0.23 | 6 |
| Riboflavin (mg) | 0.34 | 0.09 | 1.6 |
| Phosphorous (mg) | 366 | 99.7 | 800 |
| Thiamin (mg) | 0.21 | 0.06 | 1.4 |
This recipe is:
- Low in fat
Citrus free
Corn-free
Cow-dairy free
Dairy free
Egg free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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