I was so happy to see that Denise at Chez Us has resurrected the Hay Hay it’s Donna Day! event after a bit of a break. I was even happier to see the recipe she chose for the relaunch of this monthly event – an easy weeknight meal that doesn’t taste like it only took you 30 minutes – Chilli and Kaffir Lime Beef Skewers.
Unfortunately, this week month has been completely crazy and I didn’t get a chance to make these on skewers as per the original recipe but tonight I found myself with a lovely piece of flank steak, some yellow and red peppers and a bit of broccoli waiting to be used up. A stir fry was in order, I decided!
As Denise promised, it was quick to make the marinade and I really enjoyed the flavours – though (and I can’t believe I am saying this!) I could have added a little more spice! I followed the marinade and noodle recipe below but when it came to cooking the beef, I stir fried it with the peppers and broccoli for a wonderfully light but very tasty easy weeknight meal. What could be better? LOVE Donna Hay!
Chilli and Kaffir Lime Beef Skewers
*recipe permission from Donna Hay
1 small red chilli, chopped
1 tablespoon fish sauce
2 tablespoons lime juice
¼ cup (60ml) peanut oil
700g rump steak, cut into pieces-
6 kaffir lime leaves, blanched
150g dried rice vermicelli noodles
¼ cup coriander (cilantro) leaves
100g snow peas (mange tout), sliced and blanched
basil leaves, to serve
Marinade the beef: Place the chilli, fish sauce, lime juice and peanut oil in a bowl and stir to combine. Place the steak in a bowl, pour over half the lime marinade and toss to coat. Cover and refrigerate for 30 minutes.
To make the noodle salad: Place the noodles in a bowl, cover with boiling water and soak for 6–8 minutes or until tender. Drain and rinse under cold water. Place the noodles, coriander, snow peas and reserved marinade in a bowl and toss to combine. Heat a char-grill pan or barbecue over high heat. Thread the steak and lime leaves onto skewers and char-grill or barbecue for 3–4 minutes each side for medium rare or until cooked to your liking. Divide the noodle salad among plates, sprinkle with the basil leaves and serve with the skewers.
Verdict? This will definitely be added to my list of “go to” recipes this summer – I love that I can already see many different ways to adapt and modify but still keep it simple.