Skewered beef with oyster sauce
A simple yet impressive nibble that gives a contemporary edge to party food
Difficulty and servings
Makes 12
Preparation and cooking times
Prep 10 mins
Cook 15 mins
plus 1 hr marinating
- Soak the wooden skewers in warm water for 1 hr before you want to use them. Drop the meat into a bowl with the soy sauce and sesame oil and leave for a while, preferably 1 hr. Thread onto skewers and refrigerate until you need them. Can be done up to 1 day ahead.
- Heat a griddle until very hot, then sprinkle the meat with a little oil. Hang the meat-free ends of the skewers over the side of the pan so they're easy to turn. These need to cook quick and fast, so think heat, heat and more heat. Turn them every 30 secs or so; cook for 4-5 mins in total. They should be slightly crisp outside but cooked inside.
- Heat the oyster sauce with the stock, then take off the heat and stir in the sliced chilli and spring onions. Spoon over the beef and serve with the lime wedges.
68 kcalories, protein 7g, carbohydrate 0g, fat 4 g, saturated fat 1g, fibre 0g, sugar 2g, salt 1.38 g
Recipe from Good Food magazine, December 2008.
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http://www.bbcgoodfood.com/recipes/12468/
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Ingredients
- 150ml oyster sauce
- 50ml chicken stock
- 2 long red chillies , sliced (seeds in if you want, or out if not)
- 2 spring onions , sliced
FOR THE SKEWERS
- 12 bamboo skewers
- 400g rump steaks , cut into 4cm strips
- 50ml light soy sauce
- 1 tsp sesame oil
- groundnut or vegetable oil , for griddling
- lime wedges, to serve
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Difficulty and servings
Makes 12
Preparation and cooking times
Prep 10 mins
Cook 15 mins
plus 1 hr marinatingIngredients
- 150ml oyster sauce
- 50ml chicken stock
- 2 long red chillies , sliced (seeds in if you want, or out if not)
- 2 spring onions , sliced
FOR THE SKEWERS
- 12 bamboo skewers
- 400g rump steaks , cut into 4cm strips
- 50ml light soy sauce
- 1 tsp sesame oil
- groundnut or vegetable oil , for griddling
- lime wedges, to serve
68 kcalories, protein 7g, carbohydrate 0g, fat 4 g, saturated fat 1g, fibre 0g, sugar 2g, salt 1.38 g
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17 July 2010
Louisa rated and commented on this recipe
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