Spiced beef skewers with Chinese salad

Reference The CSIRO total wellbeing diet fast & fresh recipes. Pg. 58
PREP 30 minutes COOK 12 minutes Serves 4

Ingredients

800 g beef rump, sirloin or other lean beef, trimmed of fat cut into 1.5 cm pieces
1 1/2 teaspoons of cumin
1 teaspoon of chili powder, or to taste
12 bamboo skewers, soaked in hot water for 30 minutes
Vegetable oil spray

CHINESE SALAD

200 g snowpeas (mange-tout),trimmed and very finely sliced
2 carrots cut into fine matchsticks
200 g beansprouts
1 large cucumber, cut into matchsticks
400 g kohlrabi (About 1/2 kohlrabi), or daikon radish (about 1/2 daikon radish), cut into fine matchsticks
1 small red (Spanish) onion, very thinly sliced

SOY DRESSING

3 tablespoons white vinegar
3 tablespoons salt-reduced light soy
1 tablespoons caster sugar or powder sweetener
2 cloves of garlic, crushed
2 teaspoons sesame oil

Directions

1. Place the beef in a bowl and add the cumin and chili powder. Toss to coat well, then cover and set aside.
2. To make the Chinese salad, bring a saucepan of water to boil.  Add the snowpeas and cook for 1-2 minutes or until just wilted, then remove to a bowl with a slotted spoon and set aside.  Add the carrots and sprouts the pan of boiling water and cook for 2 minutes or until softened, then drain and add to the bowl with the snowpeas. Add the remaining ingredients to the bowl and toss to combine well.
3. To make the dressing, add all the ingredients in a bowl and whisk to combine well. Poor over the vegetables and toss to combine well.
4. Thread the beef onto the skewers.  Heat a large heavy-based non-stick frying pan over medium-high heat.  Once hot, spray with vegetable oil, then, working in batches, if necessary  cook the beef for 5-7 minutes, turning often, for medium-rare or until cooked to your liking.
5. Serve the beef skewers with the salad along side.