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.