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Teriyaki Beef Skewers
2 / 5
Lean beef rump steaks or sirloin steaks
Between 12 and 15 minutes
Cooking Time Detail:
Sirloin or rump steaks 2cm (¾"):
Rare - 5 minutes, turning once
Medium - 8 minutes, turning once
Well done - 12 minutes, turning once
4 Lean beef rump steaks or sirloin steaks
2 Garlic cloves, crushed
2cm (¾ ") Root ginger, peeled and grated
2x15mlsp (2tbsp) Honey
2x15mlsp (2tbsp) Soy sauce
1 Red chilli, de-seeded and chopped
5mlsp (1tsp) Sesame seeds
Mix together the garlic, ginger, honey, soy sauce, chilli and sesame seeds. Add the beef rump steaks, whole or cubed, and mix well to coat.
Cover and refrigerate for 2-3 hours to let the flavours infuse. If opting for cubes thread them on to skewers. Barbecue or grill as the timings indicate above.
Alternatively use the following drizzle: Mix together 2 cloves of crushed garlic; 2cm(¾")grated root ginger; 2x15mlsp(2tbsp)honey; 2x15mlsp(2tbsp)soy sauce; 1 seeded and chopped red chilli and 5mlsp (1tsp)sesame seeds.
Brush or drizzle over the beef steaks or kebabs during the last 2-3 minutes of cooking time.
Prepare an oriental salsa: Mix together 2 sliced spring onions; 7.5cm (3")cucumber cut into
strips; 1 red chilli, seeded and sliced; 15mlsp(1tbsp)soy sauce; 15mlsp(1tbsp)sesame oil; 5mlsp (1tsp) sesame seeds.
Serve on or alongside the barbecued steaks or kebabs.
Serve with a noodle and vegetable salad.
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