4 Serves
80 Mins
In a large mixing bowl, whisk together the soy sauce, rice wine vinegar, ginger garlic paste, sesame oil, olive oil, sugar, salt, and black pepper to create the marinade.
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IndianVitamin E
2 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
58 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
467 mg / 1,250 mgPotassium
1098 mg / 4,700 mgSodium
1582 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
92 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
Add the cubed beef tenderloin to the marinade, tossing gently to ensure even coating. Cover and refrigerate for 60 minutes.
Thread the marinated beef and assorted vegetables onto bamboo skewers, alternating pieces for even cooking.
Preheat the grill and cook the beef kebobs for approximately 3 minutes per side until the beef reaches your desired level of doneness.
Transfer the kebobs to a serving platter and serve immediately with a side of saffron rice.
10
g59
g16
g
Malaysian