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Skewered beef and vegetables
Makes 10 Starters and mains
Ingredients
- 250g beef sirloin steak, tenderised, cut into 20 strips, each 5cm long
- 1 large carrot, cut into 20 batons, each 5cm long
- 10 spring onions, trimmed, white and green parts separated, then each cut into 5cm batons
- 60ml vegetable oil
For the marinade
- 1tbsp sesame oil
- 1tbsp soy sauce
- 1tsp white sugar
- 1 clove garlic, crushed
- pinch of freshly ground black pepper
For the batter
- 150g plain flour
- 250ml water
- ½tsp salt
Method
To make the marinade, place all the ingredients in a large bowl and mix well.
Add the beef strips to the marinade and mix gently to coat. Place in the fridge for 1 hour to marinate. Bring a saucepan of salted water to the boil and blanch the carrot and white spring onion batons for about 1 minute. Cool immediately in a bowl of cold water, then drain.
Place one carrot baton, one meat strip and one white spring onion baton on top of each other, then place one carrot baton, one green spring onion baton and one meat strip on top of this, so you have a stack of six elements. Using two toothpicks, skewer the stack at each end to secure it. Repeat until you have made 10 stacks.
Place the batter ingredients in a bowl and whisk well until there are no lumps. Heat the vegetable oil in a non-stick frying pan over medium heat. Dip the stacks into the batter, draining off any excess. Working in batches, carefully place the stacks in the frying pan and fry for about 3 minutes on each side, until the meat is just cooked. Serve warm.
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