INGREDIENTS: Serves 6
450g sirloin steak, lean, boneless, cut about 2cm thick
1/2 cup low-sodium beef broth
2 tbsp low-sodium soy sauce
1 tbsp Asian sweet chilli sauce
1 tbsp sugar
1 tbsp minced ginger
4 garlic cloves, minced
2 tbsp coriander leaves, minced
1 tbsp fresh lime juice
2 tsp peanut oil
Assorted green salad leaves, to serve
Method:
- In a bowl combine beef broth, soy sauce, chilli sauce, sugar, ginger and garlic; stir to blend well. Pour 1/4 cup of prepared sauce over beef. Toss to coat meat evenly. Cover and refrigerate for 15 minutes to marinate. Set remaining broth-soy mixture aside.
- Preheat grill to medim-high or allow coals to burn down to white ash. Drain beef and discard marinade. Thread strips of beef evenly onto wooden skewers. Cook beef skewers over medium-high heat under an uncovered grill, until browned. Baste with remaining broth-soy mixture while cooking.
- Garnish with coriander. Arrange assorted green salad leaves in a deep platter. Drizzle lemon juice and peanut oil over. Serve hot beef skewers on the bed of salad.
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