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Heston's Asian-style beef kebabs
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200ml soy sauce
1 tbsp mirin rice wine
3 tbsp golden syrup
1 clove garlic, finely chopped
½ tsp ground ginger
50g tomato ketchup
10g English mustard
1 tbsp sherry vinegar
350g pack Waitrose Diced Beef Steak for Kebabs (or 360g steak, diced)
12 cherry tomatoes
12 button mushrooms
Place the soy sauce, mirin, golden syrup, garlic, ginger, ketchup, mustard and sherry vinegar in a bowl with 100ml of water and mix well.
Pour the marinade into a freezer bag and add the beef, cherry tomatoes and button mushrooms. Seal the bag and allow to sit in the fridge for 30 minutes.
Build the skewers by piercing a cube of beef followed by a cherry tomato then a mushroom and so on.
Place the skewers on the barbecue and cook the beef to your liking.
In the meantime, pour the marinade into a saucepan, place the pan over a medium-high heat and boil to reduce by half.
Once the skewers are cooked, brush them with some of the reduced marinade to glaze them before serving.
The chargrilled notes of Heston’s Asian Kebabs are perfectly offset by this absolute gem of a wine. It’s a guaranteed crowd-pleaser. Waitrose Reserve Shiraz, St Hallett 2009 Barossa, Valley, S Australia.
Typical values per serving:
Phillip Schofield's perfect match: The interesting mix of sharp and rich flavours in the pasta go brilliantly well with the velvety fruitiness of Terra Viva Organic Merlot IGT Delle Venezie. This wine is a real find.A warming juicy red would be ideal here: Valdivieso Winemaker Reserva Malbec 2010 Central Valley, Chile.
This recipe was first published in August 2011.