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Beef Skewers with Asian Slaw

Tasty Skewers Perfect for Guests

3 - 4

Serves

20 mins

Prep Time

5 mins

Cook Time

Kathy Paterson

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

Low Sodium

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Beef,

Easy,

Dinner,

Lunch,

Ingredients

Beef

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500g Quality Mark beef rump steak

Use 6 metal or wooden skewers to assemble.

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12 kaffir lime leaf

No kaffir lime leaves? Then use pieces of spring onion (omit them from the slaw)

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1/4 cup olive oil

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1 small handful fresh mint

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1 small handful coriander

Asian slaw

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1/4 very finely sliced cabbage

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2 grated carrots

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4 trimmed and very finely sliced spring onions

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3 handfuls mung beans

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2 tbsp toasted sesame seeds

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1 tsp optional nigella seeds

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2 tbsp soy sauce

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1 tbsp lime juice

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2 tsp soft brown sugar

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2 tsp sesame oil

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1 tsp wasabi paste

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.

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.

More info

Nutrition Information per Serving (266g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

140 (336)kJ

Protein

29.8g

Total Fat

19.6g

Saturated Fat

4.4g

Carbs

8.6g

Sugars

8.1g

Sodium

392mg

Iron*

4.1mg

* Percentage of recommended daily intake (Aust/NZ)

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