Sesame beef skewers with Thai salad


Sesame beef skewers with Thai salad

  • 0:25 Prep
  • 0:10 Cook
  • 4 Servings


  • 1 telegraph cucumber, halved lengthways, thinly sliced on an angle
  • 250g punnet cherry tomatoes, quartered
  • 1 cup (80g) bean sprouts
  • 2 long red chillies, seeds removed, thinly sliced
  • 1 cup fresh coriander
  • 1 cup Thai basil (see note)
  • 500g beef fillet, thinly sliced into strips
  • 2 teaspoons sesame oil
  • 1 tablespoon sesame seeds


  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoons light brown sugar


  • 8 bamboo skewers


  • 1
    Soak 8 bamboo skewers in boiling water for 15 minutes.
  • 2
    Combine the cucumber, tomatoes, bean sprouts, chilli and herbs in a bowl and set aside while you prepare the beef.
  • 3
    Place the beef slices in a bowl with the sesame oil and a little sea salt and pepper, then stir well to coat. Thread the beef onto the soaked skewers.
  • 4
    Preheat a chargrill pan on medium-high heat. Cook the beef for 2-3 minutes each side until charred and cooked through.
  • 5
    Meanwhile, for the dressing, place all the ingredients in a bowl and stir to dissolve sugar. Pour the dressing over the salad and toss well to combine.
  • 6
    Serve the beef skewers with the salad, scattered with sesame seeds.



Please enter your comment!
Please enter your name here