Spicy mayonnaise dip makes these little beef tikkas the perfect Finger licking good!
- 1 teaspoon finely grated ginger
- 1/4 cup salt-reduced soy sauce
- 3 teaspoons lemon juice
- 1/2 teaspoon sesame oil
- 750g beef rump steak, trimmed and cut into 2cm cubes
- 1 teaspoon wasabi
- 1/2 cup whole egg mayonnaise
- Place the ginger, soy sauce, lemon juice and sesame oil in a non-metallic bowl. Add the beef and toss until coated. Cover and refrigerate for 20 minutes.
- Soak the skewers in cold water for 15 minutes. Drain and set aside.
- Meanwhile, combine the wasabi and mayonnaise and remaining lemon juice. Cover and refrigerate until required.
- Drain the meat from the marinade and thread onto the skewers.
- Heat a non-stick frying pan or stovetop grill over medium-high heat and spray with oil spray. Cook the skewers in batches for 6 minutes, turning regularly, or until cooked to your liking. To serve, place the skewers on serving plates. Serve with the wasabi mayo and steamed rice.
Beef Rump Steak is a term used in describing cuts of beef. It may refer to: A steak from the top half of an American-cut round steak primal A British- or Australian-cut from the rump primal, largely equivalent to the American sirloin Wikipedia
Wasabi is from Asia and also Japan. Wasabi is a plant of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish, although horseradish is a different plant. Wikipedia