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Scotch Beef Chilli Basil Kebabs

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Get the BBQ fired up and make these delicious cubed rump steak, using deliciously marinated Scotch Beef PGI with a kick of chilli.

How to cook & Ingredients

40 minutes to 4 hours (depending on marination time)
12-15 minutes
Makes 4 kebabs

Ingredients 

450 g lean Scotch Beef PGI popeseye (rump) steaks, cut into small cubes

2-3 red or yellow peppers chopped into chunks

4 tbsp fresh basil, roughly torn

2 cloves garlic, crushed

2 tbsp sweet chilli sauce

1 green or red chilli, deseeded and chopped

150 g dried egg noodles

Cooking Method

  • In a bowl, mix together all the ingredients except the beef, peppers and noodles. Keep aside a little of the marinade to use later.

    1
  • Add the beef and peppers to the marinade, mix thoroughly, cover and refrigerate. Marinate for approximately 30 minutes to 4 hours.

    2
  • Thread the meat and peppers on to skewers. Cook under a preheated grill or barbecue for approximately 12-15 minutes, turning occasionally.

    3
  • Meanwhile, in a saucepan cook the noodles as per packet instructions. Heat the remaining marinade in the pan and boil for 3-4 minutes until piping hot. Add the noodles and mix.

    4

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Serving Suggestion

Serve the kebabs and noodles immediately with extra stir-fried vegetables or with mixed salad leaves.

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