Beef Teriyaki Skewers

Ingredients(Serves 2)

Kebabs

2 packs of Aberdeen Angus Roast Beef
6 Spring Onions, cut into short lengths (approx 3 – 4 cms)
1 Yellow Pepper, deseeded and cut into chunks
Green Salad to garnish
4 large Bamboo skewers, presoaked.

Sauce

1 tsp cornflour
2 tbsp dry sherry
2 tbsp white wine vinegar
3 tbsp soy sauce
1 tbsp dark muscovado sugar
1 clove garlic, crushed
½ tsp ground cinnamon
½ tsp ground ginger

Method

1. Taking great care, skewer the beef, spring onions and yellow pepper. Gather the beef so the skewer passes through it more than once.
2. To make the sauce combine the cornflour with the sherry, then stir in the remaining sauce ingredients.
3. Gently heat the sauce until it is simmering, stirring occasionally.
4. Drizzle the sauce over the kebabs.
5. Grill or Barbeque the kebabs, turning occasionally. Recoat with sauce as preferred.
6. Arrange the skewers over a bed of lettuce and pour over the remaining sauce.

Chefs Tip 

To soak the skewers. Save a pop bottle with a screw lid. Fill the pop bottle with water and carefully place the skewers in the bottle, then fasten lid. This will stop the skewers from floating and will ensure they are fully submerged. 

Serve with boiled rice and stir fried pak choi to make a feast!