Brochettes and kebabs are a great way to mingle both the freshness of vegetables and the mouthwatering tenderness of meat. This is a simple and delicious recipe for beef brochettes with a Chinese flair!
- 1.5 kg (3.3 lbs) lean beef, your cut of preference, with the fat and gristle remove and cut into large cubes (stewing size)
- 6 medium sized tomatoes, smaller than than regular but larger than cheery
- 6 small or pearl onions
- 6 large slices of bell pepper (capsicum), each red and yellow
- Extra virgin olive oil to brush over the brochettes before grilling
- Coarse sea salt
- 1/2 cup soya sauce
- 1/2 cup dry red wine
- 2 tbsp Chinese white rice vinegar
- 1 tbsp sesame oil
- 1 tbsp Worchestershire sauce
- 1 tbsp hot Chinese mustard or Dijon
- 2 tbsp sesame seeds (reserve 1 tbsp for garnish)
- Finely chopped coriander (cilantro)
- Finely sliced spring onions (green onions)
- Sesame seeds reserved for garnish
- Lime wedges
- Extra soya sauce
Chow mein style fried noodles prepared on the side burner of your grill or steamed white rice.
Fervor Roasting Rack Click on the link or image to see more of its functionality.
- Begin by whisking all the ingredients for the marinade together in a bowl.
- Add in the beef, cover and refrigerate for at least 3 hours, preferably overnight.
- Prepare your brochettes by alternating the meat and the vegetables. There should be three pieces of meat per skewer for this recipe and one of each vegetable (except the peppers of which there’s one piece of each colour per skewer).
- Brush the brochettes with olive oil and sprinkle with coarse sea salt concentrating on the vegetables.