Ginger & Lemongrass Beef Skewers with a Pickled Vegetable Salad
An easy main course with a tangy side-dish!
PREP TIME
40
MINUTES
COOKING TIME
80
MINUTES
Ingredients
For The Skewers:
1 inch piece of ginger, peeled and diced
3 lemongrass stalks (outer layer removed), finely chopped
1 red chilli, seeds removed and finely chopped
1 lime, zested and juiced
1 shallot, diced
½ inch piece of fresh turmeric, sliced
1 tsp oyster sauce
Dash of dark soy sauce
Pinch of brown sugar
800g sirloin steak, cut into large dice
Dash of Oil
For the Pickled Vegetables:
150ml water
100 ml rice wine vinegar
50g sugar
1 shallot, sliced
2 spring onions, sliced
1 carrot, peeled and cut into thin strips
¼ head of Chinese cabbage, shredded
Handful of green beans, or mangetout, sliced
Method
For the skewers (if using wooden skewers, soak them in water for 30 minutes or so)
Add the ginger, lemongrass, chilli, lime juice and zest, shallot and turmeric to a pestle and mortar or a blender. Blend this to a fine paste.
Put the paste in a bowl, mix in the oyster sauce, soy sauce and sugar.
Add the beef and mix well until the beef is coated. Allow this to marinate for at least 1 hour but if you have time, leave it overnight. Once ready to assemble, place the beef and the marinade generously on the skewers
To pickle the vegetables (this can be done the day before if needed): Add the water, vinegar and sugar to a pot, bring all this to a boil. Place all the vegetables in a jar or a bowl, pour the liquid over the vegetables.
To cook the beef: Heat a griddle pan or a large pan. Once hot add a little oil and then add the skewers, brown on each side for about a minute or so, cook for about 6-7 minutes. Divide the pickled vegetables between 4 plates, place some of the skewers to the side and serve.
