Scholes

Scholes

Scholes

Scholes

Scholes

chicory

Asian Beef Skewers with Oriental Chicory Slaw

400g Rump Steak
10-12 wooden skewers soaked in boiling water for 10 minutes

Marinade
2 tsp Chinese 5 spice powder
1tbsp vegetable oil
2tbsp sweet chilli
2tsp clear honey
1tbsp wine vinegar
2 cloves of garlic
2 tbsp light soy sauce

Oriental chicory slaw
2 heads of chicory cut in half length ways and round the diameter and cut into thin slices
4 spring onions trimmed and finely sliced
1 large carrot peeled and cut into thin ribbons using a potato peeler
1 handful of coriander washed and chopped
Half a cucumber cut into quarters length ways, deseeded and cut into strips
50g roasted peanuts, roughly chopped

Dressing
Half a red chilli deseeded and finely chopped
The rind of one lime finely grated and the juice of two limes
2tbsp of olive oil
A good dash of Thai fish sauce
A good pinch of sugar

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Serves 4

Makes 12 skewers (approx)

Cut the rump steak into 12 strips approximately 2 cm in width. Mix together all the ingredients for the marinade and add the beef and leave to marinate for approximately 2 hours. Meanwhile make the dressing by mixing all the ingredients together. Then make the chicory slaw mixing all the ingredients together gently apart from the peanuts. Then thread the meat onto the skewers and cook on a hot griddle with a little oil or a BBQ sealing the meat and cooking for 1 minute on each side for rare or 2-3 minutes for medium to medium rare. Dress the chicory slaw with the dressing and serve with the Asian beef skewers and top with the roughly chopped peanuts.