Beef skewers with Asian slaw
The perfect skewer recipe for the barbecue
3 - 4
Serves
20 mins
Prep Time
5 mins
Cook Time
Recipe author
Kathy Paterson
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.
Rate this recipe
Share
Ingredients
Beef
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
Asian slaw
1/4 green cabbage
very finely sliced
2 carrots
grated
4 spring onions
trimmed and very finely sliced
3 handfuls mung bean sprouts
2 Tbsp sesame seeds
toasted
1 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 seeds
i
or nigella seeds
Method
To Make Beef
To Make Slaw
To Serve
1
Soak wooden skewers in cold water for at least 20 minutes to help prevent burning during barbecuing.
Start Timer
2
Preheat a barbecue until hot.
3
Cut the beef into about 2.5cm pieces.
4
Thread 3 pieces of beef onto the soaked skewers with the lime leaves.
5
Mix together the oil and fresh herbs and season with salt and freshly ground black pepper.
6
Brush liberally over the beef skewers.
7
Place on the hot plate and cook for 5 minutes until the beef is cooked to medium-rare.
Start Timer
Nutrition Information per Serving (326g)
This nutrition analysis is based on 4 serves.
Energy
1780kJ (425 kcal)
Protein
31.5g
Total Fat
27.9g
Saturated Fat
5.9g
Carbs
9.9g
Dietary Fibre
4.9g
Sodium
821mg
Iron
4.2mg
Zinc
5.3mg
Vitamin B12
1.6µg
