Teriyaki Beef Skewers

INGREDIENTS

• Scotch Beef rump steaks (or use sirloin steaks)
• Garlic
• Honey
• Soy sauce
• Chilli

COOKING METHOD

1. Mix together 2 cloves garlic, crushed, 2 cm (¾”) root ginger, peeled and grated, 30 ml (2 tbsp) honey, 30 ml (2 tbsp) soy sauce, 1 red chilli, seeded and chopped, and 5 ml (1 tsp) sesame seeds.
2. Add to 450 g (1 lb) lean beef rump steaks, cut into cubes, and mix well to coat.
3. Cover and refrigerate for 2 – 3 hours to let the flavours infuse. Thread the cubes onto skewers and barbecue.
4. Mix together 2 cloves garlic, crushed, 2 cm (¾”) root ginger, peeled and grated, 30 ml (2 tbsp) honey, 30 ml (2 tbsp) soy sauce, 1 red chilli, seeded and chopped, and 5 ml (1 tsp) sesame seeds.
5. Brush or drizzle over 2 lean beef steaks or kebabs during the last 2 – 3 minutes of cooking time. Alternatively serve as a dipping sauce for steaks or kebabs.
6. Mix together 2 spring onions, sliced, 3” (7.5 cm) cucumber, cut into strips, 1 red chilli, sliced, 15 ml (1 tbsp) soy sauce, 15ml (1 tbsp) sesame oil and 5 ml (1 tsp) sesame seeds to make an oriental salsa. Serve onto or alongside the barbecued steaks or kebabs.

SERVING SUGGESTIONS

Serve with a noodle and vegetable salad.