Asian beef skewers with aioli tempura vegetables

These delectable asian beef skewers and crispy tempura vegetables make the perfect casual meal or platter for a gathering.

Tender bites of beef sirloin bathed in a garlicky-soy sauce are pan seared, then served alongside a generous and colourful pile of tempura vegetables, coated in a light and crisp aioli batter.

 
 
 

Ingredients

Beef

  • 4 x 150g sirloin steaks

Marinade

  • 1/3 cup soy sauce

  • 2 tbsp rice wine vinegar

  • 1 tbsp sesame oil

  • 1 tbsp brown sugar

  • 1 tsp crushed garlic

  • 1 tsp crushed ginger

Soy and Garlic Dipping Sauce

  • 1/4 cup Best Foods Aioli

  • 1 tbsp soy sauce

Aioli Tempura Vegies

  • 100g plain flour

  • 150-200ml ice water

  • 2 tbsp Best Foods Garlic Aioli

  • 1 tsp baking powder

  • 3-4 cups of chopped/sliced vegetables

    • capsicum, sliced

    • broccoli, cut in to florets

    • courgette, sliced

    • onion, cut in to rings

    • Kumara, sliced and steamed for 1-2 minutes


Method (prep)

Add all marinade ingredients to a bowl and mix well.

Remove any hard fats on sirloin, cut into 1-2cm cubes, and add to marinade. Set aside for a few hours, or preferably overnight.

Skewers

Heat pan over medium to high heat.

Add the beef cubes to skewers, then place in heated pan, turning skewers every minute for 4 -5 minutes, and basting with any remaining marinade, until cooked through and nicely seared. Cover and set aside to keep warm.

Tempura Vegies

Prepare Soy and Garlic dip by mixing the soy sauce and aioli together in a small bowl.

In a seperate bowl, whisk together the flour, Aioli, baking powder and ice water until you have a thin batter. You want a consistency a little thicker than pouring cream.

Add 1-2 cm of oil in to a high sided pan, and heat to a high temperature. NOTE: The oil is hot enough when a small teaspoon of batter dropped in sizzles and turns golden brown.

Cook the vegetables in batches. Dip them in the batter, letting the excess drip off so they are just thinly coated, then carefully place them in to the hot oil.

Allow the veggies to fry for 10-20 seconds, then turn them over, and cook for a further 10-20 seconds until lightly golden brown and crispy. Remove the cooked vegetables from the pan with a slotted spoon, and place them on paper towels to drain excess oil.

Continue working in batches until all the vegetables are cooked, then serve with the warm asian beef skewers and dipping sauce.

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