Sticky lemongrass beef skewers with peanut slaw

Take to the barbecue with these beef skewers, flavoured with lemongrass and oyster sauce and served with a fresh, crunchy coleslaw.

Recipe: Sarah Hobbs Photo: Steve Brown Serves: 4

500g beef rump steak, trimmed of fatand thinly sliced 2 stalks lemongrass, bulbous ends only, finely chopped 2 tbsp oyster sauce

2 tbsp rice wine vinegar

1 tbsp fish sauce

1 tbsp caster sugar

1 cup (200g) sushi rice, washed, drained

1 tsp flaky sea salt

12 bamboo skewers

Oil cooking spray

1 small Chinese cabbage (wombok), thinly sliced 1 carrot, peeled, cut into matchsticks

4 spring onions, cut into matchsticks

cup toasted peanuts, finely chopped 1 tbsp toasted sesame seeds

For the beef marinade

Combine the beef, lemongrass, oyster sauce, 2 teaspoons of the vinegar, half the fish sauce, and 2 teaspoons of the sugar in a bowl. Set aside for 15 minutes.

For the sushi rice

Put the rice in a large saucepan and cover with 1 1⁄ cups

2 (375ml) cold water. Bring to the boil over high heat, then reduce the heat to very low and cook, covered, for 12 minutes or until the water has been absorbed and the rice is tender. Remove from the heat and set aside, covered, for 5 minutes. Add the salt, half the remaining vinegar and half the remaining sugar and stir to combine. Set aside.

For the skewers

Heat a chargrill pan or barbecue on high heat. Thread the beef on to the skewers and lightly spray with oil. Fry for 2 minutes each side. Set aside.

For the slaw

Put the cabbage, carrot, spring onions and peanuts in a large bowl. Mix together the remaining vinegar, fish sauce and sugar in a small jug. Drizzle over the cabbage mix and toss to combine.

To serve

Divide the salad among plates and top with the skewers. Serve with the rice, sprinkled with sesame seeds.