- 2 tbsp hoisin sauce
- 2 tbsp Chinese rice wine (Shaoxing) or dry sherry
- 2 tbsp soy sauce
- 1 tbsp runny honey
- 2 cloves garlic
- 2 tsp chilli flakes
- 2 tbsp fresh ginger, grated
- 1 tbsp sesame oil
- 750g beef sirloin (tofu for vegan/veggies)
- 16 – 20 skewers
- Coriander leaves
- 3 spring onions, finely sliced
- 1/4 cup deep fried shallots
Montford Estate 2019 Hawke’s Bay ‘Manny
This is a strikingly easy dish, packing so much flavour into the beef. Fabulous for alfresco eating, camping and a wonderful mid-season BBQ family meal
Soak the skewers in a bowl of warm, slightly salted water. This will prevent them from burning on your BBQ, under your grill, or in your frying pan.
In a large bowl, whisk together all the ingredients other than the steak.
Slice the steak into bite sized cubes. If it has a lot of fat, cut it off, otherwise leave any small pieces as this will keep the meat juicy on the BBQ.
Drop the meat into the marinade. Cover and leave for at least 30 minutes. Over night is good.
Preheat your BBQ to 180. Remove the skewers from the water, make the kebabs, with 3 – 6 pieces of steak on each.
Pop on your BBQ and grill until crispy, golden and smelling delish. Use any remaining marinade and paint the kebabs as they cook.
On a platter and sprinkle over the coriander leaves, spring onions and the shallots or drizzle with mint and parsley salsa verde