Barbecue Beef Skewers with Bok Choy Rice Recipe

Cooking Time:

15 minutes


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.