THAI TWIST

These easy Thai beef skewers are ready in just 20 minutes. You’ll need 12 metal or pre-soaked small bamboo skewers for this recipe

THAI BEEF SKEWERS WITH RICE AND QUINOA SALAD

INGREDIENTS

2 x 250g packets microwave rice and quinoa blend

650g piece beef rump steak, trimmed

● 1/4 cup Thai red curry paste

● 200g grape tomatoes, quartered

● 2 small eschalots, thinly sliced

● 1 long red chilli, finely chopped

● 1/2 tsp finely grated lime rind

● 2 tbsp vegetable oil

● 1 tbsp lime juice

● 1/2 cup fresh mint leaves

● 1/2 cup fresh coriander leaves

● 8 baby cucumbers, halved lengthways

Lime halves, to serve METHOD

1. Heat rice blend following packet directions. Transfer to a bowl.

2. Meanwhile, slice steak into long, thin strips. Place in a bowl. Add curry paste. Toss to coat. Thread steak on to 12 skewers.

3. Heat a greased barbecue grill or hotplate on medium-high heat. Cook skewers, turning, for one to two minutes each side for medium or until cooked to your liking. Transfer to a tray.

4. Place tomato, eschalot, chilli and lime rind in a bowl. Add oil and lime juice. Season with salt and pepper.

5. Add mint and coriander to rice mixture. Toss to combine. Divide mixture among serving plates. Top with skewers and spoon over tomato mixture. Serve with cucumber and lime halves.

Recipe: Claire Brookman Photo: Nigel Lough