Name: Beef skewers
Cook time: 25 min
Total time: 25 min
Ingredients: 625 gram beef rump steak, cut into 2.5cm pieces; 1 fresh small red thai (serrano) chilli, chopped finely; 1 tablespoon fish sauce; 1/4 cup finely chopped fresh coriander; 2 clove garlic, crushed; 4 centimetre piece fresh ginger, grated; 1 teaspoon light brown sugar; 1 tablespoon lime juice

Ingredients

625 gram beef rump steak, cut into 2.5cm pieces

1 fresh small red thai (serrano) chilli, chopped finely

1 tablespoon fish sauce

1/4 cup finely chopped fresh coriander

2 clove garlic, crushed

4 centimetre piece fresh ginger, grated

1 teaspoon light brown sugar

1 tablespoon lime juice

Method

1.Combine beef with remaining ingredients in medium bowl; season to taste. Thread beef onto eight bamboo skewers.

2.Cook skewers on heated oiled barbecue (or grill or grill pan).

Soak eight bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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