Wasabi Soy Beef Kebabs

¼ cup soy sauce
1 tsp wasabi paste
¼ tsp SIDS CRAZY SALT
1 garlic clove, crushed
1 tbsp mirin
1 tsp sesame oil
500 g rump steak, thin sliced in long strips
1 bunch asparagus, trimmed, sliced
200 g green beans, trimmed, sliced
2 cups cooked brown rice
20 g pickled ginger
75 g baby spinach leaves
1 red onion, cut into 2 cm pieces
SIDS SALT & PEPPER to taste

Combine 2 tablespoons of soy, wasabi, SIDS CRAZY SALT, garlic, half the mirin and sesame oil in a large glass or ceramic dish. Add beef strips and stir to coat. Cover and place in the fridge for 1 hour to marinate.
Blanch the asparagus and beans in a saucepan of boiling water until bright green and tender crisp. Refresh under cold running water. Drain well. Place the vegetables, rice, pickled ginger, baby spinach and remaining soy sauce and mirin in a large bowl. Gently toss to combine.
Thread the strips of meat and the onion alternately onto 8 metal or soaked bamboo skewers. Heat a chargrill pan or barbecue on high. Cook the skewers for 1-2 minutes each side until lightly charred. Season with SIDS SALT & PEPPER to taste. Arrange on top of the rice salad.