Beef Skewers with Oyster Chilli Sauce
TOTAL TIME: 1 HOUR 30 MINUTES (INCLUDES MARINATING TIME)
For the Oyster Chilli Sauce
150 mL oyster sauce
50 mL chicken stock
2 long red chillis, sliced. Remove the seeds if you don’t like too much spice.
2 spring onions, sliced
For the Skewers
12 bamboo skewers
400 g rump steak, cut into 4cm strips
50 mL light soy sauce
1 tsp sesame oil
Soak the wooden skewers in warm water for 1 hour before you want to use them.
Place the meat into a bowl with the soy sauce and sesame oil and leave for an hour to marinade.
Heat the oyster sauce with the stock in a small saucepan, then take off the heat and stir in the sliced chilli and spring onions. Set aside.
Thread meat onto skewers and refrigerate until you need them.
Heat BBQ or a grill pan until very hot. These need to cook quick and fast, so heat is important.
Place skewers on BBQ and turn every 30 seconds or so; cook for 4 to 5 minutes in total. They should be slightly crisp on the outside but cooked inside.
To serve, spoon sauce over beef skewers.