Barbecue Beef Skewers with Bok Choy Rice Recipe
You'll need 20 small pre-soaked skewers
- Serves 4
- 500g rump steak, trimmed
- 2 tablespoons orange marmalade
- 1/4 cup light soy sauce
- 1 orange, rind finely grated, juiced
- 1/2 cup jasmine rice, well rinsed
- 1 bunch baby bok choy, shredded
- 1 small red capsicum, thinly sliced
- olive oil cooking spray
Soak skewers in cold water for 30 minutes. Drain. Cut steak into 8cm-long strips. Thread onto skewers. Place in a shallow ceramic dish.
Combine marmalade, 1 tablespoon soy sauce and 1 tablespoon orange juice. Pour over skewers. Turn to coat meat. Cover and refrigerate for 30 minutes.
Place rice and 1 1/5 cups water in a microwave-safe bowl. Cover with a lid or double layer of plastic wrap. Cook for 5 minutes on HIGH (100%), then 7 minutes on MEDIUM (50%). Remove. Add orange rind, bok choy and capsicum. Stir to combine. Cover and stand for 5 minutes. Combine remaining soy and orange juice.
Preheat barbecue on medium. Spray skewers with oil. Cook for 1 minute each side or until cooked to your liking. Serve with bok choy rice and soy dipping sauce.
If you want tasty barbecue food in a hurry then why not try a charcoal barbecue. They heat up incredibly fast so you’ll be cooking in no time.