Teriyaki Beef Kababs and Spinach Rice – a delicious recipe with beef, teriyaki marinade, vegetables, brown rice, frozen spinach, bunches. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut steak into cubes and place into a bowl with marinade and toss to combine.
2
Thread beef cubes onto skewers, alternating with the sliced vegetables pieces.
3
Heat grill or BBQ to hot and cook skewers for 10 minutes turning occasionally to evenly cook.
4
Steam the brown rice and combine with hot spinach and serve kebabs with rice and asparagus.
time) - Soak 200 grams shelf fresh singapore noodles in boiling water for 2 minutes and drain.
7
Slice the leftover beef cubes, shallots, capsicum and asparagus into bit size pieces and toss together with noodles and 1 thinly sliced carrot.
8
Combine 2 tablespoons sweet chilli sauce with 1 tablespoon lermon juice and 1 tablespoon soy sauce and drizzle over beef noodle mix.
1035
kcal
Calories
46
g
Fat
78
g
Carbs
74
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 kg beef steak (cut into cubes trimmed of fat), ½ cup teriyaki marinade, vegetables (slices eg shallots and capsicum cut in same widtgh as beef cubes), 2 cups brown rice (steamed), and more.
Yes, Teriyaki Beef Kababs and Spinach Rice falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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