Asian Beef Skewers

Asian Beef Skewers




4 x 150g beef sirloin


  • ⅓ cup soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar
  • 1 large garlic clove, crushed
  • 2cm knob fresh ginger, grated

Dipping sauce

  • ¼ cup aioli
  • 1 tbsp soy sauce

Tempura vegetables

  • 100g flour
  • 200ml iced water
  • 2 tbsp aioli
  • 1 tsp baking powder
  • 1 green capsicum, seeds removed and sliced
  • 1/2 head broccoli, divided into florets
  • 1 courgette, sliced
  • 1 onion, cut into rings
  • 1 kūmara, cooked and sliced into long slices



Add the marinade ingredients to a bowl and mix well. Remove any hard fats on sirloin, cut into 1-2cm cubes, and add to marinade. Set aside for a few hours, or preferably overnight.

To make skewers, heat pan over medium to high heat.

Add the beef cubes to skewers, then place in heated pan, turning skewers every minute for four to five minutes. Baste with any remaining marinade, until cooked through and nicely seared.

Cover and set aside to keep warm.

Prepare the dipping sauce by mixing the soy sauce and aioli together in a small bowl.

To make tempura, whisk together the flour, aioli, baking powder and ice water until you have a thin batter. You want a consistency a little thicker than pouring cream.

Add 1-2 cm of oil in to a high sided pan, and heat to a high temperature. The oil is hot enough when a small teaspoon of batter dropped in sizzles and turns golden brown.

Cook the vegetables in batches. Dip them in the batter, letting the excess drip off so they are just thinly coated, then carefully place them into the hot oil.

Allow the veggies to fry for 10-20 seconds, then turn them over, and cook for a further 10-20 seconds until lightly golden brown and crispy.

Remove the cooked vegetables with a slotted spoon and place them on paper towels to drain excess oil.

Continue working in batches until all the vegetables are cooked, then serve with the warm Asian beef skewers and dipping sauce.


Recipe and image thanks to


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