Beef Skewers with Asian Slaw
Tasty Skewers Perfect for Guests
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.
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High Iron
High Protein
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.
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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.
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Nutrition Information per Serving (326g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1780 kJ (425 kcal)
Protein
31.5g
Total Fat
27.9g
Saturated Fat
5.9g
Carbs
9.9g
Sugars
8.2g
Sodium
821mg
Iron*
4.2mg
* Percentage of recommended daily intake (Aust/NZ)
