Tuesday 24 April 2018

Moreish Asian Beef Skewers

Moreish asian beek skewers
Moreish asian beek skewers

Rozanne Stevens

Moreish Asian Beef Skewers

Serves six.


500g beef fillet or sirloin, diced into large pieces

4 tbsps flour seasoned with salt and pepper

3 spring onions, sliced

1 red chilli, sliced

Lemon wedges, to serve

Toasted sesame oil, to serve Marinade paste 2 cloves garlic, sliced

1 stick lemongrass, white part only, grated with a Microplane grater

1 spring onion, sliced

1 red chilli, sliced

1 thumb-sized piece of fresh ginger, grated

100ml plum sauce

2 tbsps soy sauce

1 tbsp sunflower oil


Soak 12 bamboo skewers in cold water for one hour. Pulse together all the marinade paste ingredients in a blender.

Coat the diced beef well in the seasoned flour, then pat on half of the marinade paste. Thread the beef on to the skewers and grill on a hot barbecue for three minutes on each side. This will cook the meat to medium rare. If you prefer your beef well cooked, move the skewers to a medium-hot part of the grill and cook further.

Serve the skewers garnished with the sliced spring onions, red chilli and lemon wedges and a few drops of toasted sesame oil. Serve the rest of the marinade on the side as a dipping sauce.

Tip: Plum sauce is a thick sweet-and-sour sauce made from plums and other soft stone fruit. You can make your own or use a shop-bought one as a dipping sauce for spring rolls, dumplings and other nibbles.

Irish Independent

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