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How to make Barbecued beef skewers with yellow curry sauce

Yield = 4
Prep time: 1:15
Cook time: 0:15
Total time: 1:30

Ingredients

  • 1 1/2 tablespoons fish sauce
  • 1/4 cup brown sugar
  • 600g beef rump steak, trimmed, cut into 3cm pieces
  • 4 green onions, cut into 3cm lengths
  • Canola oil cooking spray
  • 2 tablespoons yellow curry paste
  • 1 lemongrass stalk, trimmed, cut into 4 pieces
  • 270ml light coconut cream
  • 1 tablespoon lime juice
  • 150g sugar snap peas, trimmed, halved
  • 1/4 cup chopped unsalted roasted peanuts
  • 2 long red chillies, thinly sliced
  • Extra green onions, thinly sliced, to serve

Coriander rice

  • 1 cup jasmine rice
  • 2 tablespoons chopped fresh coriander leaves

Method

  • Step 1 Combine 1 tablespoon fish sauce and 1 tablespoon sugar in a large glass or ceramic bowl. Add beef and onion. Toss to coat. Refrigerate for 1 hour, if time permits.
  • Step 2 Make Coriander Rice: Cook rice following absorption method on packet. Remove from heat. Stir in coriander. Season with salt and pepper. Cover to keep warm.
  • Step 3 Meanwhile, thread beef and onion onto skewers. Spray with oil. Heat a greased barbecue grill or chargrill pan on medium heat. Cook skewers for 2 minutes each side for medium, or until browned and cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 5 minutes to rest.
  • Step 4 Place curry paste and lemongrass in a medium frying pan over medium heat. Cook, stirring, for 30 seconds or until fragrant. Add coconut cream, lime juice and remaining fish sauce and sugar. Bring to a simmer. Reduce heat to medium-low. Simmer for 5 to 7 minutes or until slightly thickened.
  • Step 5 Place sugar snap peas in a heatproof bowl. Pour over boiling water. Stand for 2 minutes. Drain. Divide rice mixture, sugar snap peas and skewers among plates. Top with sauce, peanuts, chilli and extra onion. Serve.