- Freezable
- Dairy-free
- High-protein
- Lower-carbohydrate
Ingredients
Serves: 4
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp mirin
- 1 tsp chilli flakes
- 1 garlic clove, finely diced or minced
- 1 inch fresh ginger, grated
- 400g rump steak, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 green pepper, diced
- 1 red onion, diced
- 1 tbsp extra virgin olive oil
- 1 tsp sesame seeds
- 2 tbsp fresh coriander, finely chopped
Method
Step 1
To make the marinade, whisk together the soy sauce, oyster sauce, sesame oil, mirin, chilli flakes, garlic and ginger in a small bowl.
Step 2
Dice the steak into roughly 2 inch squares.
Step 3
Mix the steak and half of the marinade together in a bowl.
Step 4
Cover and marinade in the fridge for 30mins.
Step 5
Meanwhile, soak bamboo skewers in water and preheat your grill.
Step 6
Dice the peppers and onion into roughly 2 inch squares.
Step 7
Once marinated, skewer the steak, peppers and onions onto the skewers, alternating as you go. You should end up with 8 skewers using smaller skewers or 4 using large.
Step 8
Brush the skewers with the remaining marinade.
Step 9
Drizzle the oil on the grill and grill the skewers for 8-10 minutes, until the steak is cooked to your liking.
Step 10
Serve garnished with the chopped coriander and sesame seeds. Enjoy with a side of steamed vegetables and 1 (50g cooked) portion of rice per person if desired.
