The Daily Telegraph - Saturday



Skirt beef is a really lean cut that cooks quickly over a hot, direct heat. Due to the high heat, metal skewers are recommende­d as wooden ones often burn, even if you soak them in water.

Serves four


600g skirt steak (flank steak) 2 lemongrass stalks

1 tbsp black peppercorn­s, crushed

2 banana shallots, very finely chopped

3 garlic cloves, finely chopped 2 tsp caster sugar

3 tbsp fish sauce

1 tbsp vegetable oil 2 limes, halved

To serve

Cooked egg noodles, tossed in sesame oil

1 bunch of spring onions, thinly sliced

Handful of coriander, chopped 3-4 bird’s eye chillies, finely chopped, to taste


hWrap the beef in baking parchment and freeze it for two hours. Briefly freezing the meat will firm it up and make it easier to slice thinly. hWhile the beef is in the freezer, make the marinade. Discard the outer leaves of the lemongrass stalks and very finely chop the inner core. Put in a bowl with the crushed peppercorn­s, shallots, garlic, caster sugar, fish sauce and vegetable oil and mix well. Set aside. hTake the beef out of the freezer and unwrap. Use a really sharp knife to cut into 3mm slices, cutting across the grain. Add the beef to the marinade and mix thoroughly to coat the meat. Cover and refrigerat­e for one to two hours. hWhen you are ready to cook, fire up the barbecue ready for direct cooking. hThread the beef strips onto the skewers. Put the skewers on the grill directly above the fire, lower the lid and cook for 7-8 minutes, turning a few times until cooked to your liking. hTo serve, pile the noodles onto plates and top with a beef skewer. Squeeze over the lime juice and scatter over the spring onions, coriander and chillies.

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