Beef skewers with Asian slaw
The perfect skewer recipe for the barbecue
Serves
3 - 4
Prep Time
20 mins
Cook Time
5 mins
Great for entertaining, these skewers use beef rump threaded with kaffir lime, mint and coriander leaves for a perfectly fresh taste. Serve with crunchy Asian slaw.
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ShareIngredients
500g Quality Mark beef rump steak
Use 6 metal or wooden skewers to assemble.12 Makrut lime leaves (kaffir)i
1/4 cup olive oil
1 small handful mint leaves
1 small handful fresh coriander
1/4 green cabbage
very finely sliced2 carrots
grated4 spring onions
trimmed and very finely sliced3 handfuls mung bean sprouts
2 Tbsp sesame seeds
toasted1 tsp optional nigella seeds
2 Tbsp soy sauce
1 Tbsp lime juice
2 tsp soft brown sugar
2 tsp sesame oil
1 tsp wasabi paste
black sesame seedsi
or nigella seeds
Method
Soak wooden skewers in cold water for at least 20 minutes to help prevent burning during barbecuing.
Preheat a barbecue until hot.
Cut the beef into about 2.5cm pieces.
Thread 3 pieces of beef onto the soaked skewers with the lime leaves.
Mix together the oil and fresh herbs and season with salt and freshly ground black pepper.
Brush liberally over the beef skewers.
Place on the hot plate and cook for 5 minutes until the beef is cooked to medium-rare.
Place the cabbage, carrots, spring onions, mung bean sprouts and sesame seeds in a large bowl.
Combine the soy sauce, lime juice, brown sugar, sesame oil and wasabi in a small screw top jar and shake well.
Drizzle over enough dressing to moisten the salad and toss well.
Sprinkle over the black sesame or nigella seeds, if using.
Place the Asian slaw on a large serving platter and top with the beef skewers.
Scatter over the coriander and mint leaves.
Nutrition Information per Serving (326g)
This nutrition analysis is based on 4 serves.
