The beauty of these skewers is their versatility. Use them for a family meal, party food or a snack.
How long will it take?
What’s the serving size?
What do I need?
For the oyster chilli sauce
150ml oyster sauce
50ml chicken stock
2 long red chillis, sliced. Remove the seeds if you don’t like too much spice.
2 spring onions, sliced
For the skewers
12 bamboo skewers
400g rump steak, cut into 4cm strips
50ml light soy sauce
1 tsp sesame oil
How do I make it?
Soak the wooden skewers in warm water for 1 hr before you want to use them.
Drop the meat into a bowl with the soy sauce and sesame oil and leave for a while, preferably 1 hr.
Thread onto skewers and refrigerate until you need them.
Heat barbecue or a grill pan until very hot. These need to cook quick and fast, so heat is important.Turn every 30 secs or so; cook for 4-5 mins in total. They should be slightly crisp outside but cooked inside.
Heat the oyster sauce with the stock in a small saucepan, then take off the heat and stir in the sliced chilli and spring onions.