Inject a little spice into your next beef dish with this deliciously satisfying spin on a family meal
Beef rump steak, raw
480 g, (buy 600g), fat trimmed, cut into 2cm pieces
2 small, cut into 2cm squares
2 small, each cut into 6 wedges
1½ tbs, almond
Vegetable mix, non-starchy, frozen
1 x 3 second spray(s)
- Soak 12 x 25cm bamboo skewers in cold water for 10 minutes. Divide beef pieces, capsicum squares and onion wedges into 12 portions and thread onto skewers. Lightly spray skewers with oil, then sprinkle with dukkah.
- Preheat a large frying pan, chargrill pan or barbecue over medium-high heat. Cook skewers in batches for 10 minutes, turning frequently, or until meat is cooked.
- Cook vegetables in a saucepan of boiling water for 3 minutes or until just tender. Drain, then serve with beef skewers.
SERVING SUGGESTION: Enjoy with steamed jasmine rice.