These tender and juicy beef skewers are topped with a sweet and sticky sauce.
Ingredients
Serves 4
- 4 x Quality Assured Irish Angus Striploin Steaks
- 14 bamboo skewers
- Rocket leaves, to serve
For the Marinade
- 3 cloves garlic, crushed
- 2 tsp Cajun Spice Seasoning
- 2 tbsp Honey
- 4 tbsp Irish Made Soy & Ginger Sauce
- Zest ½ lemon
- 1 tsp fresh thyme leaves picked
For the Sauce
- 1 x 400g can Simply Better Coconut Milk
- 100g Crunchy Peanut Butter
- 2 tbsp Simply Better Irish Made Soy & Ginger Sauce
- 2 tbsp Simply Better Irish Made Sweet Chilli Sauce
- 1 tsp light muscovado sugar
- Juice of 1 lime
- For The Pickled Cucumber
- 4 tbsp rice wine vinegar
- 2 tbsp caster sugar
- ½ small cucumber, peeled, halved, seeded and thinly sliced
Method
For the Beef Skewers & Marinade
- Carefully place the beef strips on the bamboo skewers, lengthways.
- Place one piece of beef per skewer a set aside.
- In a large shallow dish place all the marinade ingredients together and mix well to combine.
- Add the skewered beef to the marinade and coat each of the beef skewers.
- Cover with cling film & leave to marinade for 2-3 hours in the fridge or overnight.
To Cook the Beef Skewers
- Heat a griddle pan with 2 tbsp olive oil until smoking hot.
- Carefully add the beef skewers to the pan, (repeat these steps and cook in batches if necessary).
- Drizzle over some of the marinade over each of the skewers.
- Reduce the heat to a medium heat.
- Cook for 2-3 minutes, turn over and spoon over another drizzle of marinade.
- Allow to cook for a further 2-3 minutes.
- If the marinade begins to catch on the pan add a tablespoon of cold water.
For the Sauce
- In a pot add the coconut milk, peanut butter, soy and ginger sauce, chilli sauce, sugar and lime juice and stir well to combine.
- Allow to thicken and reduce slightly.
- Season with salt and pepper and turn off.
For the Pickled Cucumber
- Place the vinegar in a bowl and stir in the sugar and a good pinch of salt until dissolved.
- Tip in the prepared cucumber, stirring to combine and set aside to allow the flavours to develop.
Chef Tip: For the beef skewers- soak the skewers in cold water beforehand to strop them bruning when cooking
