- 8 lemongrass stems
- 1kg sirloin steak, cut into 3cm cubes
- 1 tbs peanut oil
- 1 garlic clove, crushed
- 2 tsp finely chopped ginger
- 1/4 cup (50g) firmly packed brown sugar
- 1/4 cup (60ml) light soy sauce
- 2 bunches choy sum (600g), cut into 6cm lengths
- Steamed rice, to serve
- Halve each lemongrass stem into 2 lengths. Using a wooden or metal skewer, make holes in the centre of each beef cube. Thread the meat onto the 8 thinner pieces of lemongrass.
- Finely chop one of the remaining lemongrass pieces (the leftover lemongrass can be stored in a plastic bag in the freezer).
- Heat the oil in small saucepan over medium heat, then add the garlic, ginger and chopped lemongrass.
- Cook for about 1 minute until fragrant.
- Add the sugar and cook for a further minute or until dissolved. Add the soy sauce, bring to the boil, then remove from the heat. Coat the beef skewers in 3 tablespoons of sauce (reserving the remaining sauce for the choy sum).
- Heat a chargrill or barbecue to high.
- Cook beef skewers in batches, turning to brown on all sides, for about 5 minutes for rare or until cooked as desired.
- Meanwhile, cook choy sum in large pan of boiling water for 45 seconds or until just tender. Drain and toss with remaining sauce. To serve, place some steamed rice on each plate and top with 2 beef skewers and vegetables.
delicious. - February 2005, Page 84
Recipe by Nancy Duran
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