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Asian black pepper beef skewers

Asian black pepper beef skewers

Total Time
1 hr 25 min
20 min
5 min
Black pepper brings out the amazing flavours in these colourful Asian inspired skewers.



1 tbs

Fish sauce

1 tbs

Lime juice

1 tbs

Sesame oil

2 tsp

Beef rump steak, raw

400 g, (Buy 500g), fat trimmed, thinly sliced

Red capsicum

1 medium, chopped

Yellow capsicum

1 medium, chopped

Red onion

1 medium, cut into thin wedges

Green shallot(s)

2 individual, thinly sliced

Sesame seeds

2 tsp, toasted


1 medium, cheeks

Oil spray

2 x 3 second spray(s)


  1. Combine pepper, fish sauce, juice and oil in a shallow dish. Add beef and turn to coat. Cover and place in the fridge for 1 hour.
  2. Thread beef, capsicum and onion, alternately, onto 8 wooden skewers (see note). Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook skewers, turning occasionally, for 5 minutes or until cooked to your liking. Transfer to a plate. Cover skewers with foil and set aside to rest for 5 minutes before serving.
  3. Sprinkle skewers with shallots and sesame seeds. Serve with lime cheeks.


SERVING SUGGESTION: Steamed baby bok choy, plus brown rice. TIPS: To toast sesame seeds, toss them in a small non-stick frying pan over medium-high heat until golden. Soak skewers in cold water for 10 minutes before using to stop them burning during cooking.