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Beef Skewers with Asian Slaw
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.
Prep: 20 mins
Cook: 5 mins
Serves 3-4
Low Fat
Excellent source of iron
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IngredientsBeef
Asian slaw
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Method |
Nutrition Information Per Serving
Serving size: 266g| Energy kJ (kcal) | 1410 (336) |
| Protein (g) | 29.8 |
| Fat (g) | 19.6 |
| Saturated (g) | 4.4 |
| Carbohydrate (g) | 8.6 |
| Sugars (g) | 8.1 |
| Sodium (mg) | 392 |
| Iron (mg) | 4.1 |
| Zinc (mg) | 4.9 |
| Vitamin B12 (ug) | 2.6 |
| Vitamin D (ug) | NA |
| Selenium (ug) | 3.2 |
- Cut beef and bring to room temperature before skewering and placing on the barbecue.
- Skewers can be made up in advance and kept covered in the fridge.
- No kaffir lime leaves? Then use pieces of spring onion (omit them from the slaw).
- When eating, use a fork to push the meat and lime leaves from the skewer and discard the lime leaves.
- Did you know beef is a rich source of iron which helps fight fatigue.
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Beef
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.
Asian slaw
Place the cabbage, carrots, spring onions, mung bean sprouts and sesame seeds in a large bowl.Combine the soy sauce, lime juice, brown sugar, sesame oil and wasabi in a small screw top jar and shake well. Drizzle over enough dressing to moisten the salad and toss well.
Sprinkle over the black sesame or nigella seeds, if using.
To serve
Place the Asian slaw on a large serving platter and top with the beef skewers. Scatter over the coriander and mint leaves.