Beef Skewers with Asian Slaw
Tasty Skewers Perfect for Guests
3 - 4
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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500g Quality Mark beef rump steak
Use 6 metal or wooden skewers to assemble.
12 Makrut lime leaves (kaffir)
1/4 cup olive oil
1 small handful mint leaves
1 small handful fresh coriander
very finely sliced
4 spring onions
trimmed and very finely sliced
3 handfuls mung bean sprouts
2 tbsp sesame seeds
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
To Make Beef
To Make Slaw
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.
Nutrition Information per Serving (266g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)