Cambodian Beef Skewers with Carrot and Lime Dressing

Ingredient

800g Graze beef rump steak, sliced into strips or cubes
1 lemongrass stalk, roughly chopped
1 tablespoon fresh ginger, peeled, roughly chopped
2 cloves garlic, peeled
¼ cup fish sauce
2 tablespoons honey
1 teaspoon ground turmeric
½ bunch coriander, roots and leaves separated
2 tablespoons Red Island olive oil
¼ cup roasted peanuts, crushed
1 Butter lettuce, washed, leaves separated
2 carrots, peeled, shredded into noodles on a toothed peeler

Lime Dressing:
Juice of 2 limes
1 tablespoon water
1 teaspoon ground black pepper
1 teaspoon fish sauce

Method

Place the lemongrass, ginger, garlic, fish sauce, honey, turmeric coriander roots and oil the jug of a stick blender. Blitz until you have a rough paste.

Trim and slice the rump steak into thin strips and place into a bowl along with the lemongrass paste.

Thread the beef strips onto wooden skewers and grill for 2 minutes each side, or until cooked through.

Place the skewers onto a serving platter along with the lettuce leaves, shredded carrot, coriander sprigs and lime dressing. Scatter the crushed peanuts over the skewers and serve warm.

Recipe by Courtney Roulston