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Sriracha beef kebabs recipe

2 ratings

These family-favourite Asian-inspired beef kebabs are the perfect barbecue fare. Marinate them ahead of time and then simply grill them when you’re ready to eat. Serve with a quick-pickled cucumber salad and steamed rice for an easy weeknight supper. See method

Serves 4
15 mins to prepare and 25 mins to cook
490 calories / serving
Healthy

Ingredients

2 tbsp sriracha chilli sauce
2 tbsp oyster sauce
1 tsp light soy sauce
½ tsp sesame oil
2 beef sirloin steaks (approximately 550g or 1 1/4lb), fat removed, cut into 1 inch pieces
1 cucumber, seeded and cut into small chunks
2 tbsp rice wine vinegar
1 red chilli, deseeded and finely chopped
4 spring onions, finely sliced to serve
1 tsp sesame seeds
300g (10 1/2oz) long grain rice, cooked following pack instructions

If you don't have any spring onions, try using white onions or leeks

Each serving contains

Energy
2070kj
490kcal 25%
Fat
9g 12%
Saturates
3g 16%
Sugars
3g 3%
Salt
1.8g 30%

of the reference intake
Carbohydrate 68g Protein 39g Fibre 1.6g

Method

Soak 4 wooden skewers in water and set aside. Put the sriracha, oyster sauce, soy sauce and sesame oil into a mixing bowl. Combine and add the beef. Toss to completely coat the meat. Cover and leave to marinate for 30 minutes.
Put the cucumber into a serving bowl. Add the vinegar and a pinch of salt. Toss together. Cover and leave to stand for 10 minutes.
Meanwhile, preheat the grill to high. Thread the meat onto the soaked skewers. Place onto a grilling rack and cook under the grill for 4-5 minutes each side, or until cooked to your liking. Remove from the grill and place on a warm serving plate. Cover with tin foil and set aside to rest for 5 minutes.
To serve, scatter the spring onions, sesame seeds and half the chill over the kebabs. Add the remaining chilli to the cucumber and toss together. Serve both immediately with the rice.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.