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Beef Skewers with Fragrant Asian Slaw

  • Preparation Time: 20 mins
  • Serves: 3-4
  • Cooking Time: 5 mins
  • Ready Time: 25 mins
  • Cooking Method: Barbecue
  • Difficulty: easy

500gm Beef Rump Steak
6 metal or wooden skewers
12 Makrut lime leaves (kaffir)
1/4 cup olive oil
1 small handful mint leaves
1 small handful fresh coriander

1/4 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 nigella seeds (optional)
2 Tbsp soy sauce
1 Tbsp lime juice
2 tsp soft brown sugar
2 tsp sesame oil
1 tsp wasabi paste

Preheat barbecue to a hot temp.
Soak wooden skewers in cold water for at least 20 minutes to help prevent burning during barbecuing.

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.

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.

Place the Asian slaw on a large serving platter and top with the beef skewers.
Scatter over the coriander and mint leaves.
Can be accompanied with fragrant rice or couscous.

Recipe supplied by Beef and Lamb New Zealand.

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