Beef kebabs with vegetable noodle salad

Serves: 4

Time to make: 35 mins , plus min 1 hr or overnight marinating

Hands-on time: 20 mins

Ingredients

More weights & measures

16 wooden skewers, soaked in cold water for 15-20 minutes
500g lean rump steak, cut across the grain in thin strips
3 tablespoons plum sauce marinade
Noodle salad
450g packet Hokkien noodles
1 red capsicum, cut in short, thin strips
100g snowpeas or green beans, cut in thin strips
1 Lebanese cucumber, cut in thin strips
1 bunch fresh coriandercilantroX
1 tablespoon salt-reduced soy sauce
¼ cup fat-free French dressing

Instructions

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1 Thread beef strips on skewers. Place skewers in a shallow glass or ceramic dish. Pour over plum sauce marinade to coat. Marinate for 1 hour.

2 Preheat barbecue chargrill or frying pan over a medium-high heat. Meanwhile, make noodle salad. Place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes. Drain well, set aside to cool slightly then separate noodles. Add capsicum, snowpeas, cucumber and coriander. Toss to combine.

3 Whisk soy sauce and dressing together. Add to salad and toss to combine.

4 Cook beef skewers for 2-3 minutes on each side or until cooked through. Serve with noodle salad and your choice of a 'fill-up' vege side (see tips).

HFG tip

These 'fill-up' vegie side dishes add minimal extra kilojoules – so enjoy often!

Rainbow slaw
Roasted cauliflower and carrot salad
Minty tossed greens
Slow-roasted tomatoes and courgettes

Nutrition Info (per serve)

Calories 439 cal

Kilojoules 1830 kJ

Protein 33 g

Total fat 13 g

Saturated fat 6 g

Carbohydrates 45 g

Sugar 15 g

Dietary fibre 3 g

Sodium 815 mg

Calcium 50 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.