Rainbow Capsicum and Beef Skewers with Cucumber Salad | Australia
Thread beef and capsicums onto skewers. In a bowl whisk marinade ingredients together.
Keywords
- Lee Kum Kee
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Cooking tools:
- Skewer
- Mixing bowl
- Whisk
- Pastry brush
- Baking sheet
- Parchment paper
- Refrigerator
- Pitcher
- Serving bowl
- Chef's knife
- Cutting board
Ingredients
- 600g Beef, cut in 2cm chunks
- 1 Red capsicum, cut in 2cm chunks
- 1 Orange capsicum, cut in 2cm chunks
- 1 Yellow capsicum, cut in 2cm chunks
- 1 Green capsicum, cut in 2cm chunks
- 1 Large cucumber, ends trimmed, quartered lengthwise, then cut in 2cm chunks
- Fresh coriander leaves
- Lime wedges
- 4 tbsp Lee Kum Kee Char Siu Sauce (+ extra for serving)
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp Lee Kum Kee Chiu Chow Style Chilli Oil
- 2 tsp Honey
- 2 Garlic cloves, minced
- 2 tsp Ginger, minced
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- 2 tsp Lee Kum Kee Pure Sesame Oil
- 1 tsp Lee Kum Kee Chiu Chow Style Chilli Oil, optional
- 1 tbsp Rice vinegar
- 1 tsp Liquid honey
- 1 Garlic clove, minced
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