For the dipping sauce

  • 2 tbsp sriracha or other chilli sauce
  • 2 tbsp kecap manis (Indonesian sweet soy sauce)
  • juice 1 lime


  • STEP 1

    Put the steak in the freezer for 30 mins – it will firm up and be much easier to slice thinly. Meanwhile, make a marinade. Put the soy, sugar, mirin, ginger, garlic, pineapple, chilli flakes and oil in a food processor. Blitz until smooth, then pour into a bowl.

  • STEP 2

    When the meat is semi-frozen, thinly slice into 25 pieces and add to the marinade. Chill until ready to use, but don’t leave for longer than 2 hrs or the pineapple juice will break down the meat too much.

  • STEP 3

    Meanwhile, soak small wooden skewers in water for 10 mins. When ready to serve, thread a piece of meat onto each skewer. Heat a griddle pan, or frying pan, and brown skewers for 1-2 mins each side or until grill marks appear. Add a little more oil to the pan if needed.

  • STEP 4

    Mix together the dipping sauce ingredients in a small bowl. Serve the skewers with lettuce, sesame seeds, spring onions and dipping sauce.


If you’re not serving these immediately, just sear the skewers quickly on both sides so they are still undercooked. Cover and chill until ready to serve. Finish cooking in the oven at 200C/180C fan/gas 6 for 5 mins on a tray covered with foil. 

Recipe from Good Food magazine, December 2014

Goes well with


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