Take your barbecue to new heights with these Korean-inspired beef skewers. Omit the rice for an Asian slaw for something lighter.
500 grams sirloin steak
150 grams fresh shiitake or small button mushrooms
1/3 cup soy sauce
2 tablespoons brown sugar
3 tablespoons Shaoxing wine* or sherry
1 tablespoon sesame oil
2 cloves garlic, crushed
2 spring onions, thinly sliced
2 tablespoons sesame seeds, toasted, 1 tablespoon reserved for garnish
2 bunches bok choy, blanched and drained
hot cooked rice
2 spring onions, finely sliced
8-10 x 15 cm wooden skewers, soaked in cold water for 30 minutes
Marinade: Put all the ingredients in a food processor and blend well. Tip into a large bowl.
Beef: Trim the steaks of all fat and gristle. Cut each steak into two pieces and place between 2 pieces of plastic wrap. Beat with a rolling pin until ¼ cm thick. Cut into 2 cm wide strips.
Add the beef to the marinade. Trim the mushroom stalks flush with the caps and cut any large mushrooms in half. Add to the marinade, turning to coat. Cover and refrigerate for up to 2 hours.
To cook: Thread the meat and mushrooms onto skewers. Cook on a lightly greased, preheated barbecue for about 1-2 minutes each side. Transfer to a serving platter. Toss the bok choy with a little vegetable oil and toss on the flat plate of the barbecue until hot.
To serve: Spoon the rice into serving bowls and top with the bok choy and beef skewers. Sprinkle with sesame seeds and spring onions and serve with a bowl of chilli sauce if desired.
Pantry note: *Shaoxing rice wine is derived from glutinous rice. It is China’s most famous rice wine with a soft, rich flavour and is enjoyed like a fine sherry, although wine specified for cooking is rather harsh in comparison. The flavour enriches braised dishes and marinades. Available from Asian food stores.