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    Lemon Grass Beef Skewers with Aromatic Rice

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    Lemon Grass Beef Skewers with Aromatic Rice

    Beef works well with strong flavours, such as Thai fry paste and coconut milk, and using lemon grass stalks as skewers only adds to the flavour.

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 20 minutes to 25 minutes 25 minutes

    Serves: 2


    • 250g fillet steak, cut into quarters
    • 2 packs fresh lemon grass
    • 4 tsp Bart Thai Fry Paste
    • ½ x 200ml pack Bart Coconut Cream
    • 125g Waitrose Thai Fragrant Rice
    • 6 Bart Freeze Dried Thai Lime Leaves, crushed


    1. Lightly pound the steaks and the base of each lemon grass stalk with a rolling pin or meat mallet. Pierce each piece of meat at the top and bottom with a knife, then thread a lemon grass stalk through, thin end first, to form skewers and place in a shallow bowl.
    2. Mix together the Thai fry paste and coconut cream and spoon over the meat. Cover and leave in the fridge.
    3. Meanwhile, cook the rice according to the pack instructions, adding the lime leaves at the start of cooking.
    4. Preheat the grill to high and cook the skewers on a grill rack. For rare meat, cook for 2-3 minutes on each side and for medium to well done meat, cook for 4-6 minutes on each side. Serve with the rice and stir-fried pak choi.

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