Asian beef skewers with tempura vegetables

Party sized beef skewers

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Serves

4

Prep Time

15 mins

Cook Time

15 mins

These delectable Asian beef skewers and crispy tempura vegetables make the perfect casual meal or platter for a gathering. Tender bites of beef sirloin bathed in a garlicky-soy sauce are pan seared, then served alongside a generous and colourful pile of tempura vegetables, coated in a light and crisp aioli batter. Delicious!

These delectable Asian beef skewers and crispy tempura vegetables make the perfect casual meal or platter for a gathering. Tender bites of beef sirloin bathed in a garlicky-soy sauce are pan seared, then served alongside a generous and colourful pile of tempura vegetables, coated in a light and crisp aioli batter. Delicious!

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Beef + Lamb New Zealand
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Ingredients

Beef
  • 4x 150g Quality Mark beef sirloin

Marinade
  • 1/3 cup soy sauce

  • 2 Tbsp rice wine vinegar

  • 1 Tbsp sesame oil

  • 1 Tbsp brown sugar

  • 1 large garlic clove

    crushed
  • 2cm knob fresh ginger

    grated
Soy & garlic dipping sauce
  • 1/4 cup aioli

  • 1 Tbsp soy sauce

Aioli tempura vegetables
  • 100g white flour

  • 200ml iced water

  • 2 Tbsp aioli

  • 1 tsp baking powder

  • 1 green capsicum

    seeds removed and sliced
  • 1/2 head broccoli

    divided into florets
  • 1 courgette

    sliced
  • 1 onion

    cut into rings
  • 1 kūmara

    cooked and sliced into long slices

Method

To Marinade
1

Add all marinade ingredients to a bowl and mix well.

2

Remove any hard fats on sirloin, cut into 1-2cm cubes, and add to marinade.

3

Set aside for a few hours, or preferably overnight.

To Make Skewers
1

Heat pan over medium to high heat.

2

Add the beef cubes to skewers, then place in heated pan, turning skewers every minute for four to five minutes.

3

Baste with any remaining marinade, until cooked through and nicely seared.

4

Cover and set aside to keep warm.

To Make Tempura
1

Prepare soy and garlic dip by mixing the soy sauce and aioli together in a small bowl.

2

In a separate bowl, whisk together the flour, Best Foods Aioli, baking powder and ice water until you have a thin batter.

3

You want a consistency a little thicker than pouring cream.

4

Add 1-2 cm of oil in to a high sided pan, and heat to a high temperature.

5

NOTE: The oil is hot enough when a small teaspoon of batter dropped in sizzles and turns golden brown.

6

Cook the vegetables in batches.

7

Dip them in the batter, letting the excess drip off so they are just thinly coated, then carefully place them into the hot oil.

8

Allow the veggies to fry for 10-20 seconds, then turn them over, and cook for a further 10-20 seconds until lightly golden brown and crispy.

9

Remove the cooked vegetables with a slotted spoon and place them on paper towels to drain excess oil.

10

Continue working in batches until all the vegetables are cooked, then serve with the warm Asian beef skewers and dipping sauce.

Nutrition Information per Serving (437g)

Energy
1410kJ (336 kcal)
Protein
38g
Total Fat
28g
Saturated Fat
5g
Carbohydrate
41g
Dietary Fibre
4.1g
Sodium
1319mg
Iron
4mg
Zinc
5mg
Vitamin B12
1µg