600 g beef rump steak, all visible fat removed, cut into 2 cm cubes
3 large zucchini, spiralised
2 carrots, spiralised
300 g mixed cherry tomatoes, halved
40 g raw unsalted cashews or raw almonds, toasted
large handful coriander leaves
handful mint leaves
1 tablespoon sesame seeds, toasted
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon sesame oil
1 large (300 g) red capsicum, seeded and chopped
olive oil spray, for cooking
2 teaspoons lemon juice
2 teaspoons salt-reduced soy sauce
1 clove garlic, crushed
1 teaspoon finely grated ginger
½ teaspoon five-spice powder
To make the marinade, combine all the ingredients in a bowl. Add the cubed steak, toss to coat, then cover and refrigerate for 1–2 hours to marinate.
Meanwhile, place the zucchini and carrot in a large bowl. Add the tomatoes, nuts, herbs, sesame seeds, olive oil, lemon juice and sesame oil and toss to combine. Cover and set aside for 20 minutes to allow the flavours to develop.
Thread the marinated beef and capsicum onto the skewers (see note). Spray lightly with olive oil.
Preheat a chargrill pan or barbecue grill to high heat, then reduce the heat to medium. Add the skewers, in batches if necessary, and cook for 5–6 minutes, turning occasionally, until just cooked through.
Divide the skewers and salad evenly among four plates and serve.
Note: You will need to soak eight long bamboo skewers in cold water for 30 minutes for this recipe.
This recipe is an edited extract from The CSIRO Low-Carb Diet.
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