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Beef, Mushroom & Oyster Sauce Kebabs

Beef, Mushroom & Oyster Sauce Kebabs

5
(2)
  • 4 Serves
  • 15 minutes
  • 10 minutes

Recipe supplied by Meat & Livestock Australia (MLA).

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Ingredients

600g diced beef (cut into 3cm cubes)
150g button mushrooms
2 green onions, cut into 3cm lengths + extra, thinly sliced, to serve
1 red capsicum, cut into 3cm pieces
1 tbsp vegetable oil
1/3 cup (80ml) oyster sauce
Asian greens, brown rice, coriander sprigs, sliced chilli (optional), to serve
8 bamboo (soaked in water for 10 minutes) or metal skewers for this recipe
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. Thread the beef, mushrooms, onions and capsicum alternatively onto the skewers. Brush skewers with oil and oyster sauce and season.
  2. Heat a char-grill pan or barbecue over medium-high heat. Cook kebabs for 8-10 minutes, turning often, or until lightly charred and cooked through. Rest on a plate loosely covered with foil for 5 minutes.
  3. Serve beef kebabs with Asian greens, rice, coriander, extra green onions and chilli, if desired.

Top Tips

  • You can dice your own beef using rump, sirloin, scotch fillet or eye fillet.
  • Resting the kebabs ensures maximum tenderness and locks the juices into the beef.
  • You could also use beef mince in this recipe – roll mince into balls or kofta shapes.
  • Use microwave rice of your choice to save time.
  • Leftover kebabs can be removed from the skewer and added to a salad or wrap for a delicious lunch.

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