Rainbow capsicum and beef skewers with cucumber salad

Festive and fresh fusion skewers

Serves

2 - 4

Prep Time

30 mins

Cook Time

10 mins

Enjoy these tender Chinese beef skewers with vibrant capsicum, marinated in a delightful sauce blend. Served with a crisp cucumber salad and a zingy dressing, this dish is easy and fresh. Garnish with coriander and lime for extra zest!

This recipe is courtesy of Lee Kum Kee.

Lee Kum Kee

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Ingredients

skewers

600g Quality Mark beef rump steak
cut into 2cm chunks
1 red capsicum
cut into 2cm chunks
1 orange capsicum
cut into 2 cm chunks
1 yellow capsicum
cut into 2cm chunks
1 green capsicum
cut into 2cm chunks
salad greens
1 Lebanese cucumber
ends trimmed, quartered lengthwise, then cut into 2cm chunks

garnish

fresh coriander leaves
lime
cut into wedges

marinade

4 Tbsp Lee Kum Kee Char Siu Sauce
2 Tbsp Lee Kum Kee Premium Soy Sauce
1 Tbsp Lee Kum Kee Chiu Chow Style Chilli Oil
2 tsp honey
2 garlic cloves
minced
2 fresh ginger
minced

dressing

1 Tbsp Lee Kum Kee Premium Soy Sauce
2 tsp Lee Kum Kee Pure Sesame Oil
1 tsp Lee Kum Kee Chiu Chow Style Chilli Oili
1 Tbsp rice wine vinegar
optional
1 tsp liquid honey
1 garlic clove
minced

Method

Thread beef and capsicums onto skewers. In a bowl whisk marinade ingredients together.

Brush marinade over skewers, then place on a lined baking tray and leave to marinate in the fridge for at least 30 minutes. Reserve marinade for basting.

Whisk salad dressing in a small jug until well combined.

Place all prepared salad ingredients in a serving bowl and toss with salad dressing.

Preheat the barbecue or grilled pan to high. Cook the skewers for 10 minutes, turning and brushing with remaining marinade every few minutes, until beef is browned and cooked to your liking.

Serve hot with extra Lee Kum Kee Char Siu Sauce drizzled over and the cucumber salad served on the side.