Rainbow capsicum and beef skewers

11 days ago

Written by Reuben Sharples

11 days ago

Written by Reuben Sharples

SERVES 2-4 | 30 MINS PREP | 10 MINS COOK TIME

INGREDIENTS

600g beef rump steak, cut into 2cm chunks

1 red capsicum, cut 2cm chunks

1 orange capsicum, cut into 2 cm chunks

1 yellow capsicum, cut into 2cm chunks

1 green capsicum, cut into 2cm chunks

Salad greens

1 Lebanese cucumber, ends trimmed, quartered lengthwise, then cut into 2cm chunks

Garnish

Fresh coriander leaves

Lime, cut into wedges

Marinade

4 Tbsp Lee Kum Kee Char Siu Sauce

2 Tbsp Lee Kum Kee Premium Soy Sauce

1 Tbsp Lee Kum Kee Chiu Chow Style Chilli Oil

2 tsp honey

2 garlic cloves, minced

2 cm fresh ginger, minced

Dressing

1 Tbsp Lee Kum Kee Premium Soy Sauce

2 tsp Lee Kum Kee Pure Sesame Oil

1 tsp Lee Kum Kee Chiu Chow Style Chilli Oil (optional)

1 Tbsp rice wine vinegar (optional)

1 tsp liquid honey

1 garlic clove, minced

METHOD

Thread beef and capsicums onto skewers.

In a bowl, whisk marinade ingredients together. Brush marinade over skewers, then place on a lined baking tray and leave to marinate in the fridge for at least 30 minutes. Reserve marinade for basting.

Whisk salad dressing in a small jug until well combined.

Place all prepared salad ingredients in a serving bowl and toss with salad dressing.

Preheat the barbecue or grilled pan to high. Cook the skewers for 10 minutes, turning and brushing with remaining marinade every few minutes, until beef is browned and cooked to your liking.

Serve hot with extra Lee Kum Kee Char Siu Sauce drizzled over and the cucumber salad served on the side.