Recipes, Tips

Beef Skewers with Asian Slaw

Great for entertaining, these skewers use beef rump threaded with kaffir lime, mint and coriander leaves for a perfectly fresh taste. Serve with crunchy asian slaw.

Prep: 20 mins     Cook: 5 mins       Serves 3-4     Low Fat & Excellent source of iron



  • 500g Quality Mark beef rump
  • 6 metal or wooden  skewers
  • 12 kaffir lime leaves
  • 1/4 cup olive oil
  • 1 small handful mint leaves, chopped, plus a few extra to garnish
  • 1 small handful coriander leaves, chopped, plus a few extra to garnish



Soak wooden skewers in cold water for at least 20 minutes to help prevent burning during barbecuing.

Preheat a barbecue until hot.

Cut the beef into about 2.5cm pieces. Thread 3 pieces of beef onto the soaked skewers with the lime leaves.

Mix together the oil and fresh herbs and season with salt and freshly ground black pepper. Brush liberally over the beef skewers.

Place on the hot plate and cook for 5 minutes until the beef is cooked to medium-rare.

Asian slaw

  • 1/4 green cabbage, very finely sliced
  • 2 carrots, grated
  • 4 spring onions, trimmed and very finely sliced
  • 3 handfuls mung bean sprouts
  • 2 tablespoons sesame seeds, toasted
  • 1 teaspoon black sesame seeds or nigella seeds, optional
  • 2 tablespoons light soy sauce
  • 1 tablespoon lime juice
  • 2 teaspoons soft brown sugar
  • 2 teaspoons sesame oil
  • 1 teaspoon wasabi paste

Asian slaw

Place the cabbage, carrots, spring onions, mung bean sprouts and sesame seeds in a large bowl.

Combine the soy sauce, lime juice, brown sugar, sesame oil and wasabi in a small screw top jar and shake well. Drizzle over enough dressing to moisten the salad and toss well.

Sprinkle over the black sesame or nigella seeds, if using.

To serve

Place the Asian slaw on a large serving platter and top with the beef skewers. Scatter over the coriander and  mint  leaves.