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Barbecued beef skewers with yellow curry sauce
Barbecued beef skewers with yellow curry sauce
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Prep Time:
75 minutes
Cook Time:
15 minutes
Total Time:
90 minutes
Simplify weeknights with delicious and nutritious beef skewers.
Ingredients:
  • 36.60 gm fish sauce
  • 45.00 gm brown sugar
  • 600g beef rump steak, trimmed, cut into 3cm pieces
  • 4 green onions, cut into 3cm lengths
  • Canola oil cooking spray
  • 56.00 gm yellow curry paste
  • 1 lemongrass stalk, trimmed, cut into 4 pieces
  • 270ml light coconut cream
  • 21.00 gm lime juice
  • 150g sugar snap peas, trimmed, halved
  • 62.50 ml chopped unsalted roasted peanuts
  • 2 long red chillies, thinly sliced
  • Extra green onions, thinly sliced, to serve
  • 200.00 gm jasmine rice
  • 40.00 ml chopped fresh coriander leaves
Instructions:
  • In a spacious glass or ceramic bowl, mix together 1 tablespoon of fish sauce and 1 tablespoon of sugar. Add the beef and onion, then toss until everything is coated. For best results, refrigerate for 1 hour, if possible.
  • Prepare the rice following the absorption method indicated on the package. Once cooked, remove from heat and gently fold in fresh coriander. Season with salt and pepper to taste, then cover to maintain warmth.
  • Thread the beef and onion onto skewers, coating them with a light spray of oil. Grill on a preheated barbecue or chargrill pan over medium heat for 2 minutes per side for a medium cook, or until golden and cooked to your preference. Place on a plate, loosely cover with foil, and let rest for 5 minutes before serving.
  • In a medium frying pan over medium heat, sizzle the curry paste and lemongrass until fragrant, about 30 seconds. Stir in coconut cream, lime juice, remaining fish sauce, and sugar. Let it gently simmer until slightly thickened, about 5 to 7 minutes on medium-low heat.
  • In a heatproof bowl, add sugar snap peas and cover with boiling water. Let it sit for 2 minutes, then drain. Serve rice mixture, sugar snap peas, and skewers on plates. Top with sauce, peanuts, chili, and extra onion. Enjoy!

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