Name: Thai beef skewers with kumara dip
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram beef rump steak, trimmed, cut into 2 cm pieces; 2 tablespoon olive oil; 2 tablespoon thai seasoning paste; 600 gram kumara, peeled, cut into 2 cm pieces; 1/2 cup sour cream; 2 tablespoon finely chopped flat-leaf parsley; mixed salad, to serve

Ingredients

500 gram beef rump steak, trimmed, cut into 2 cm pieces

2 tablespoon olive oil

2 tablespoon thai seasoning paste

600 gram kumara, peeled, cut into 2 cm pieces

1/2 cup sour cream

2 tablespoon finely chopped flat-leaf parsley

mixed salad, to serve

Method

1.Combine beef, oil and seasoning in a shallow glass or ceramic dish. Thread beef onto 8 skewers.

2.Preheat a char-grill or barbecue grill over moderately high heat. Add skewers; cook and turn for 3-5 minutes for medium or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes.

3.Meanwhile, place kumara in a microwave- safe bowl. Add 2 tablespoons water. Cover with plastic food wrap. Microwave on High (100%) for 3 minutes or until tender when pierced with a skewer. Stand for 5 minutes. Drain. Add sour cream and half the parsley to kumara; mash until almost smooth. Season.

4.Serve beef skewers with kumara dip and salad, and sprinkled with remaining parsley.

To prevent bamboo skewers scorching during cooking, soak them in cold water for 20 minutes before threading; you’ll need 8.
Note

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Ingredients

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